PandemoniumWines
Save the Winos
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.
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.