I've been youtube'n and reading on here about apple wine. I bought some from a local winery and it was pretty good. I haven't had much good experience on "bought" wine. I bought 3 - 1/2 bushel bags of gala apples. My taste buds says gala's are about some of the better tasting apples I've ran across. Pies, preserves, butter or straight off the tree - they just good. So of course with the fever I'm thinking they would taste very good as a wine. Here's some questions/thoughts I have. All suggestions are very welcome;
I plan to freeze them first for a couple of days. Is it okay to freeze them whole, quartered, or does it really matter?
Coring - I've read both ways. Since I'm not going to do anything to crack or crush the seeds is this really necessary?
I've read where some folks have thrown a pear or two in for added flavor. Although I don't like pears I do like pear preserves therefore I have pear trees
any experience with this?
Several of the recipes calls for golden raisins, some folks say they diminish the taste.
In reading I see several folks say go high on the apples and forget the water. That's what I plan to do.
We use to core, slice, then sprinkle some cinnamon and dehydrate them. One of the first thoughts that came in my mind was to add cinnamon, then I read where some folks did it and love the results.
Very long process.
Again, I welcome everyone's experience. thanks,
I plan to freeze them first for a couple of days. Is it okay to freeze them whole, quartered, or does it really matter?
Coring - I've read both ways. Since I'm not going to do anything to crack or crush the seeds is this really necessary?
I've read where some folks have thrown a pear or two in for added flavor. Although I don't like pears I do like pear preserves therefore I have pear trees
Several of the recipes calls for golden raisins, some folks say they diminish the taste.
In reading I see several folks say go high on the apples and forget the water. That's what I plan to do.
We use to core, slice, then sprinkle some cinnamon and dehydrate them. One of the first thoughts that came in my mind was to add cinnamon, then I read where some folks did it and love the results.
Very long process.
Again, I welcome everyone's experience. thanks,