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?
>
>
> 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

One of the golden rules I learnt, regarding fermentation on apple pulp,
is dont do it! You will have problems filtering. Apple pulp is very fine
in suspension. Also, if you leave it too long on the pulp you get
off-flavours.

I have always soaked apple quarters in water for 2 to 3 days, strained
the liquid and fermented that. I have found that an apple selection is
best, e.g. half eaters, quarter cooking and a quarter crab-apple.

I did try pressing out the juice, but I found the result very acid. I
had to add water to reduce the acid. YMMV with the type of apple.

--
Regards, Shane
"A closed mouth gathers no feet!"
Website: http://www.wonk.demon.co.uk/