Oups, I meant the book Progressive Winemaking.
M

"MarQ" > a écrit dans le message de
.. .
> 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
> >
>
>