Thanks, i won't add the apple then.
Couple of other questions if you can be bothered reading, tks if you can.
1. When you talk about racking, this just means siphoning the fermented must/wort etc into a new fermenter and stopping short at the bottom to prevent the sludge going into the secondary fermenter, if i'm right, shouldn't this be called filtering and isn't there a better way to filter/rack, i.e through a filter?
2. Am i right in saying that it's finnings you use at the end of fermentation to get the yeast to settle at the bottom, so this question is related to the previous, i think i read that pectolase was good, so many chemicals in brewing though, i get lost.
In other words what's the best way to remove the yeast after fermentation.
Oh and btw how many apples must be produced worldwide to meet the demand of cider, must be insane!