apple wine or cider?

[Dueberry]

I've started off my new adventure making some strawberry wine, and at this time it seems to be going as planed, but now after roaming around this site I think I want to get started on a nother batch of something. So I notice lots of apples still hanging in trees around. So I figured what the heck there free, but I have know idea what kind they will be, so lets just say mut apples.
So is it better to squeeze the apples in a press and then use the juice or is it better to smash them up and then ferment the pulp?
And I almost hate to ask this but..whats the diffrence between wine and hard cider? Also I read a small tid bit that freezing them first is better so do I do that before pressing and/or smashing or after?

Thanks
WD

 

[outdoorsmadness]

im no expert but i think the difference in hard cider and wine is that wine is like 9 or 10 % alcholhol or higer and cider is 8% or less.

Ive been told it is better to ferment on the juice rather than the pulp, but i made a batch on pulp and had to add water but am having a hard time clearing it up, i guess from pectic haze, i tried super kleer and still hazy, if you have a way of pressing and got plenty of apples i would deffintly press.

 

[Dueberry]

Thanks for help, I plan on picking them this long weekend. I do have access
to a press, but what about freezing? Should I freeze the whole apple for a few days then press them after they thaw?

thanks
WD

 

[St Allie]

if you have the freezer space, yes.. freeze a few days then press.. When I juice apples ( centrifugal juicer) I usually pour the juice into a primary that already has 1 tablespoon of citric acid and 1 teaspoon of pectic enzyme per gallon added. It'll prevent browning and give you a head start with breaking down the pectin.

my apple wines are usually around 12 % and cider between 5 and 7%.

Allie