- Sep 21, 2021
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I tried the freezing method. I have to say it definitely produces a lot more juice. You do have to wait for the apples to defrost tho before pulping.I did read on this forum that one member used to chop up their apples and then put them in poly bags and freeze them. They then defrosted them and pressed them. They reckoned the juice yield was higher than scratting. I haven’t tried myself.
With regard to au natural fermentation I’ve had mixed results. My pears always produced vinegar. I’ve had apples turn out superb, sweet with stuck fermentation that I couldn’t bottle carbonate and some that I threw away.
In other words it’s a bit hit and miss. If you have enough apples I would try a small batch, and sulphite the rest. It will give you a heads up for next year,