Last year I made a very nice crabapple/pear wine that was just a little heavy on tannin. I blended the fruit then but this year want to press it instead (to avoid cutting up skins and seeds......tannin). To soften the apples before crushing, couldn't I just freeze them to break down the cells a bit? They are too hard to press directly after harvesting. I don't want to change the bright flavor by using heat to soften them. Any thoughts on this approach? Thanks.
.........rocdoc.
.........rocdoc.