If you add the sliced apples into the secondary the yeast would start to eat up the sugars of the apples, unless you stabilize it or kill off the yeast with additives or heat pasteurizing. Ive toyed with adding some sliced apples to the bottles with priming sugar, then waiting for the bottles to carb then pasturize them. I just think it would look nice.[/QUOTE
So the residual yeast will eat the sugar in the apple boost the alch% right but will it round out the flavor ya think or would it just be like second round of primary fermentation? Also i have only been in primary for 3 days what if i add a few sliced apples to that for the next few days opr primary fermentaion what ya think will happen?