Bryce wrote:
> I have a bunch of apples that are wanting to be apple wine. Here are
> my options.
>
> 1. Pressing the apples and using the juice.
>
> 2. Cutting up the apples and put in the primary and ferment. Few days
> later press the apples out.
>
> I guess the question is... Will the pulp add flavor and body to wine?

I always did the latter. I found my wine to be rather high in tannin,
but the apples were grown in Edmonton, and more northern latitudes are
said to give apples more tannin than southern ones.