Is this too left field???
One of my batches last year was mostly Red Delicious, because I had a surplus of them. We had used a lot of the Red Delicious apples for pies, preserving etc, so I fermented on the left-over skins because that is where most of the tannins live.
The result was markedly superior to the same batches without the skins.
So the “left field” question is... has anyone tried grinding apples, pressing the juice then returning the juice to some or all of the pomace which contains skins as well a pulp for primary fermentation. Then filter the juice for extended final fermentation.
The idea being that the skins would give up the tannins that are otherwise discarded in the pomace.
Just an idle thought… any opinions?
One of my batches last year was mostly Red Delicious, because I had a surplus of them. We had used a lot of the Red Delicious apples for pies, preserving etc, so I fermented on the left-over skins because that is where most of the tannins live.
The result was markedly superior to the same batches without the skins.
So the “left field” question is... has anyone tried grinding apples, pressing the juice then returning the juice to some or all of the pomace which contains skins as well a pulp for primary fermentation. Then filter the juice for extended final fermentation.
The idea being that the skins would give up the tannins that are otherwise discarded in the pomace.
Just an idle thought… any opinions?