A week ago I took some 12 kilos of the masses of Belle de Boskoop apples that we still had lying around in the refrigeration unit, chopped and mashed them and left them in a food-grade bucket until today. Was a bit shocked after opening the bucket today and sticking my nose in, only to inhale a massive cloud of acetone. Anyway, undeterred I proceeded to press the pulp. Got a 5 litre carboy full, plus one litre that I put in a separate bottle, and had a bit extra for a hydrometer reading (1040, though probably already some lost due to fermentation). Not here to ask for any advice, just wanted to share my enthusiasm as I look at the beautiful bubbles going through the airlock. Best nail polish remover ever! Wild fermentation is exciting stuff!
And who knows, it might all work out.