I have made my crabapple wine by crushing the fruit into the pail and adding water/ additives. They, 2 6gal batches, have been stirred 2x a day for 4 days. The spiced apple was 1.136 and the pure Apple was 1.104. I intend to pour them through a strainer before filling the carboys. The recipe said to juice them and use only the juice before adding the yeast, why? What about apples shouldn't be fermented on the fruit solids like most recipes? I also wonder about the pectic enzyme if it works differently if it's added with the campden or with the yeast? I read it dies if it gets to hot, like yeast; is it "alive"?