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Yes the 4783 yeast should give me something like a Riesling - I am looking forward to it. I will try the zest and tea, that sounds interesting! I already lemon juiced the cut up apples so they don't get brown in the freezer.

@Rembee yep no seeds. Fruit was washed, cut up with any bad spots removed. I also am a fan of freezing the fruit first. In fact I used frozen blueberries for the blueberry wine. I am hoping that the skins will give the wine a rosy color - they are red but not real deep red.

Thanks for the info Rice_Guy. I am experimenting with an old-timey varietal called Stamen. They are very tart, firm apples with red skins - they used to be the go-to apple for pies way back when. Getting them from a local, old orchard so they are super fresh. I'm only making 3 gallons so...

I am going to try my first apple wine. I have been reading that they are hard to clear. I was thinking of using bentonite at the start of fermentation (like for a grape wine). My recipe does not call for this. Does anyone see an issue if I use the bentonite anyway? Would it hurt anything...