I am preparing to head north again after being away for two weeks. Last time I was there my sugar apple tree was starting to drop ripe apples and they may be all gone now so hence my question. I have many other trees on this old farmstead with varieties I know not what. Do you have to use completely ripe fruit for wine or could I use apples that are still on the green side? From readings it sounds like variety is good so I'm thinking unripe may just add more tartness but not so much juice. Quantity to me is not important other than I would have to work harder to get the totals I need. This place must have near 200 trees spread around from the actual plantings and then cow/deer spreading of seeds. I have also planted 6 known trees in the last two years for future fruit and will do more yearly. Next question is can you just use lemon juice to inhibit brownness when cutting or do you need the abscorbic? I'm thinking about bringing my press along to do that up there and not have to bring bulk back. Would that be the right thing to do or is there value to the skins/pulp?