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