Is this too left-field???

Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.

Chalkyt

Supporting Member
HBT Supporter
Joined
Apr 19, 2017
Messages
896
Reaction score
623
Location
Snowy Mountains, Australia
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?
 
I am surprised by the silence.

I think it should add some nice character and structure to the cider.
 
I am surprised by the silence.

I think it should add some nice character and structure to the cider.
My understanding is that apples grown for hard cider are not the same as those grown for eating, but I make mine with store bought juice. I would not be surprised if the skins changed the character.
 
While I have not done so myself, I would assume using some of the pomace would help introduce some tannins and character to the cider. The same is done for country wines to help develop some structure.

IMO, one could try it and give some feedback on how it turns out vs control.
 
I’ve not tried that but it sounds like a great idea. Why don’t you try an experimental 1 or 2 gallon batch and let us know how it turns out?
 
I started a test based on that idea 6 mont ago. Still in the demi-jeanne. I'll show you some pictures and leave some feedback once done.
 
I think the concept and likely outcomes are both great, but the rehydrated pomace would probably give you staggering liquid losses.

But if you could find an easy way to get just the skins, it would be a different story. I core/peel/spiralize tons of apples for drying, and those peels make for some amazing apple-infused vodka.
 
Yes, I think there are some issues to overcome, like the yield would be reduced, once the primary fermentation became turbulent there would be foam etc all over the place, and a second pressing/straining would be needed to get a reasonably clean must for secondary fermentation... but the outcome might (or might not be) great.

Certainly, just adding skin works well but it is a bit of a pain to do this just to get the skins. so I wonder if dumping the pressings all in together might produce something good.

We are at the start of winter now, so I won't have apples for about 9 months. If anyone has apples coming up and tries this, please let us know.
 
If you press again after fermenting, you'd run a pretty good risk of oxidation and/or infection.
 
I freeze my crabapples, crush them and then put them in a huge mesh bag and ferment for about 7 days (until about 1.010) and then either press or squeeze the bag by hand if it’s a really small batch (like 5 gallons). I think it does make a big difference.

If I’m using regular bittersharp, bittersweet, and sweet apples, then I just press and ferment as those don’t have great flavor in their skins generally.
 

Latest posts

Back
Top