I have several batches of apple-wine going at this moment (about 9) and I did some experiments with them.
So I made batches with juice and one batch which pulp fermented.
All of them are clearing nicely at this moment except the one which was pulp fermented.
So that might be an issue.
Next issue is that generally it is concerned that apples should not be
pulp fermented as the pulp will form methyl alcohol which of course is something you will want to avoid.
This is a longtime run story on Dutch boards and forums but has never actually scientiffically been confirmed as far as I know.
Now a lot of people are still doing pulp fermentation on apples so the issue of methyl alcohol is probably way exaggerated. Maybe the danger occurs when you are distilling the juice and it might not be an issue with winemaking.
Nevertheless I would be carefull.
Clear juice is probably the best way to go.
Been there, done that. I sent the t-shirt back. I tried a 5# test, due to lack of freezer space. The only difference from your method was that I left them at zero degrees for only 24 hours. I also did a 10# test batch outside in 20 degree weather for 2 days. When all was said and done, the apples thawed out ready to eat. 70% of them were still crunchy to bite into. :<bad idea
Slice and core, freeze for 2-3 days, put apples in a straining bag and thaw add water AND pectic enzyme. This will break down the cells in the apples. wait 24 hours and add meta and sugar to 1.085 wait 24 hours add yeast
Yeah, I got a preview of the loss with my cider. I would never use a puree. I tried that with the plum wine, and ended up with perfect jelly pulp, but it was totally homogeneous! Haha! My options are limited by my equipment. Even the apple grind I used for the cider, drained and squeezed, created a cloudy cider that will take months to clear.It will be a bear to clear. I have used puree and juice from a juicer w/ pulp. Both had alot of sediment. lost over 1 gallon in racking. I hope you are making more than ONE gallon.. 6gal may get you 5 gallon tops.