Quite frankly, with leaving the pulp and skins in and natural fermentation, I'd be concerned about methanol (wood alcohol) being produced. This is one of the big dangers in homemade grappa. Also, your method would remove most of the yeast anyway.
Juice the apples, let the juice ferment, then add the sugar. Won't be as good as cider made with a cider yeast, but it should be ok.
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