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

I don;t have an answer - but rather share your question. I make a pear wine
using cut fruit added (suspended in a mesh bag) to appropriate amounts of
water, sugar, and acid - and then add the magic ingredient of pectic enzyme
to help break down the fruit and allow the yeast to get at the sugars.

I also have a couple trees full of apples - but don;t have a quality apple
crusher. Was wondering if I could use the same technique you suggest; cut up
apples, press out what juice I can in my basket press, then add the pulp to
the juice (in a mesh bag) along with some pectic enzyme to allow all the
fruit sugars to contribute. Also seems to make sense in that most of us have
dessert apples rather than true cider apples - and the inclusion of the
skins in the primary would seem to be warranted for their tannins.




"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
>

I had an uncle in law (sadly passed) that made apple wine (appel woi)
in Germany every year near Frankfurt, the apple wine region of Germany.
He used to kid me about my wine making because I added stuff and
measured stuff and tinkered with it. All he did was go to the village
apple crusher and by juice and pulp all mixed up and just let it sit.
Added nothing, siphoned or strained off the pulp when finished and put
under an airlock. Of course he benefite from local wild yeast that was
know to be work well. I can't say how fine the apples were crushed,
whether it was pulp or chunks

His wine was wonderful. Cloudy as hell. Unfiltered, unfined,
unsulfited, just let go.

Dan

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

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.

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
>

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
> >
>
>

"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.

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
>

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/

"Shane Badham" > wrote in message
...
> 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/

My results have been the opposite and a winery in Michigan ferments the
apples on the pulp for an extended period and the results are very good.

On Wed, 6 Sep 2006 20:07:48 +0100, (Shane
Badham) wrote:


>
>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.

as I have variety of apple trees growing in my yard, I tried to make a
batch last year. I juiced the apples with an electric store bought
juicer, cored apples in top, juice out bottom and pulp out the side.
This worked wonderfully, and gave me a cloudy mess of raw apple juice.
I did this in batches until I had enough for about 4 gallons of wine.
I froze the juice in cleaned welch's 64-oz bottles. I left the whole
batch out to thaw before work one morning and when I got home, I
heated the juice, separated the scum off the top and added the warm
juice to primary (I did not boil the juice) I started with about 6.5%
PA so I added sugar to warm juice to 1.090. It fermented quickly, and
took forever to clear even after secondary ferment was complete. It
is still a bit cloudy, so the juice/pulp clearing issue does not
strike as a difference to me. I will double the amount of pectic
enzyme next time and see if I can slow the primary ferment down a
little bit.

The wine is quite drinkable now, fermented dry, and I want to dabble
at sweetening, hence my post in other threads.

Long and short... I will try again maybe this year, more likely next
year with two different batches. One on pulp and another juiced with
my modifications. Then I'll have an active comparison.

Greg, Erie, PA

Well with the batch of apples that I picked I did a 4 gallon batch from
the juice. I will see how it comes out.

>
> Long and short... I will try again maybe this year, more likely next
> year with two different batches. One on pulp and another juiced with
> my modifications. Then I'll have an active comparison.
>
> Greg, Erie, PA

I am going to be doing the same thing in another week or two. The
first variety of apples was falling of the tree. And the other two were
just getting ripe. So I'll take same variety of apples and do a few
gallon batch of each. In a years time I'll have a taste-off with some
friends and I'll post the results....

Thanks everyone for your help.

Bryce