I have made it both ways. I prefer making it on the pulp rather than using
juice. I also have a friend who has made it both ways and he prefers it on
the pulp. I just cut my apples up, dumpt them in the bucket with enzyme and
strat it going. After 5 days or so the cut up apples will have broken down
and I press them and put them in secondary. Much like making grape wine.

Now if you want to make hard cider rather than wine, that is different.
Then Juice is the way to go.

Ray

"Bryce" > wrote in message
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
>