Originally Posted by landhoney
I pressed some apples(frozen then thawed) in our wine press at work. The juice was pressed through 3-4 different pressings of grape skins from fermented red wine that had been pressed previously. The juice has a mix between apple and grape flavors with a nice tannic finish from the grape skins. I have no idea how it will turn out, but its fermenting now and I'll let you all know how it turns out.
Sounds cool! Please post any info, pictures or thoughts you come up with on this... I'm making a Apple, Kiwi, Strawberry cider which also has grapes in it. I have NO idea how it will come out.
Is it a science or is it art?