"Madalch" > wrote in message
oups.com...
>
> 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.

When I first started making wine, I fermented apples on the pulp and the
wine was good. Then I learned it was better just fermenting the juice. The
wine was not so good. Recently I tasted some apple wine in Michigan. The
winemaker said he fermented on the pulp for quite some time. The wine was
good. Your mileage may vary.