Left over pulp uses? - Home Brew Forums

Register Now!
Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Left over pulp uses?

Thread Tools
Old 08-15-2010, 03:11 AM   #1
Aug 2010
Salinas, CA
Posts: 6

I'm going to try my hand at making some cider from apples off my tree. I don't want to waste, so I ask, what are some good uses of the left over apple pulp after pressing out the juice?

Reply With Quote
Old 08-15-2010, 07:55 AM   #2
May 2008
Posts: 2,274
Liked 9 Times on 9 Posts

Mulch pit?
Don't even thing of adding sugar and making an apple, that's just nasty.
The yeast had their turn, and made you something I hope you like. The left overs are for bacteria, wild deer, or horses.
In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.

Reply With Quote
Old 08-15-2010, 09:32 AM   #3
oldmate's Avatar
Jun 2010
Sydney, Australia
Posts: 894
Liked 19 Times on 17 Posts

I'd say an apple-y treat, maybe use some in an apple pie/crumble? I'm not sure what else you could do with it! If you have pet birds then I'm sure they'd love it.

Reply With Quote
Old 08-16-2010, 12:45 PM   #4
gratus fermentatio
gratus fermentatio's Avatar
Jun 2008
Posts: 12,057
Liked 2525 Times on 1395 Posts


Reply With Quote
Old 08-16-2010, 01:13 PM   #5
Loweface's Avatar
Sep 2007
Limerick, Ireland
Posts: 1,037
Liked 8 Times on 8 Posts

Cardboard. I figure they can make apple flavoured energy bars out of cardboard why not the reverse?
Originally Posted by Me
In the process of buying a bar... One drink at a time...
Originally Posted by chortly View Post
...homebrew contains more satisfactrons per serving, so you don't have to drink as much as you would a commercial beer to get to your satisfactron saturation.

Reply With Quote
Old 08-16-2010, 01:44 PM   #6
david_42's Avatar
Oct 2005
Oak Grove, Oregon, USA
Posts: 25,595
Liked 153 Times on 144 Posts

Apple butter, much of the flavor in apple butter comes from the skins and you load in so many spices and sugar it works just fine.

Reply With Quote
Old 08-16-2010, 02:54 PM   #7
Nov 2009
British Columbia
Posts: 168
Liked 2 Times on 2 Posts

I feed it to a bunch of sheep, geese and a llama who live nearby. I thought of throwing a mead must on top of some crabapple and sunrise pulp once, but I never did it. I suppose fermenting on the skins might make it too tannic. I know it can be done with grape pomace.

Reply With Quote
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Left on yeast 15 months lapaglia Cider Forum 6 06-01-2010 01:14 AM
How long left bottled up for? Izzoard Cider Forum 9 11-11-2009 02:21 AM
Left Cider out? The Pale Horse Cider Forum 3 10-20-2008 03:02 PM

Forum Jump