I'm reading the book Advanced Winemaking by Peter Duncan and Bryan Acton.
It is said that apple juice fermentation is far superior than pulp
fermentation.

My first apple wine was fermented on pulp and I was rather disapointed by
the result.
Marc

"Bryce" > a écrit dans le message de
oups.com...
> 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?
>
>
> Here is a example I have been thinking about. Could I press the apples
> to get the juice. Add back some of the leftover juice pulp back to the
> primary and ferment. A few days later strain out the apple pulp again.
>
> I am thinking about this somewhat like grape wine. Red wine is
> fermented with the skins and the pulp. White wine is just juice.
>
> Hope this wasn't too confusing.... Thanks for any help
>
> Bryce
>