Fresh Apples

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PandemoniumWines

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I'm getting ready to make my first apple wine - with apples from my own tree. Few small Qs though.

1) do I have to nip off every little speck on the skin? I would probably eat a lot of the small dots, myself, so should I just worry about big things? I have few "perfect" apples.

2) no juicer, no fruit press. :( my plan is to "rice" the apples with the food processor, bag and stick in the freezer with pectic, and squeeze/smash the bejeezus out of it when thawed. Yes?

3) should I ferment the pulp as well? I didn't know if there is a benefit to that with apples.
 

Smok1

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Cant really go wrong as long as you follow the basic rules, slice em, freeze em is good, make sure you core them to get the seeds all out, i juiced mine and i did use the pulp in a fruit bag to try and extract any more juices and the color of the skins and it seemed to work, my apple wine has a really nice green tinge to it after clearing, im not sure about what your apples look like, id cut off anything that looks bad.
 
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