Gala and Fuji Apples on Sale - question about freezing them

[winemaker_3352]

Got 21 #'s of Gala apples from Aldi's ($.49 per #) and got 21 #'s of Fuji apples from Wal-mart ($1.25 per #).

Sliced and cored - sprinkled with Absorbic Acid to prevent some browning and stuck them in the freezer.

Will this prevent them oxidizing? Or do i need to start them in the primary ASAP - like tomorrow?

 

[closetwine]

If you got the acid on there good you shouldn't have browning. Then again, if you have the space start it!

 

[Julie]

Hi Jon,

Leave them in the freezer for a week, then start your wine. I don't use absorbic acid and have not a problem, the color of my wine comes out a light golden color and taste is pretty good. I would check the acid in these and if you get a chance to get some cooking applies use some of those as well this will help out in flavor.

 

[winemaker_3352]

Hi Jon,

Leave them in the freezer for a week, then start your wine. I don't use absorbic acid and have not a problem, the color of my wine comes out a light golden color and taste is pretty good. I would check the acid in these and if you get a chance to get some cooking applies use some of those as well this will help out in flavor.

Didn't know that - what do cooking apples have that increase the flavor? Most of the Jonathon Apples i have tasted are usually just really tart.

 

[Julie]

..... Most of the Jonathon Apples i have tasted are usually just really tart.

That's it. The tartness of an apple will bring out more flavor. and don't add any water

 

[winemaker_3352]

That's it. The tartness of an apple will bring out more flavor. and don't add any water

I have 42 #"s of apples now for a 6 gallon batch - how many jonathon apples should i use?

And no water at all - right?

 

[Julie]

no water, straight apple juice. can you press the apples if not my husband has this paint stirrer that we santizied the first year that we did apple wine and used that to chop the apples up with.

 

[winemaker_3352]

no water, straight apple juice. can you press the apples if not my husband has this paint stirrer that we santizied the first year that we did apple wine and used that to chop the apples up with.

Yup - i have a press and a crusher. I don't have any Jonathon apples now - just Fuji and Gala 21 #'s each - i was figuring 42 #'s for 6 gallons.

Should i just do 14 #'s of each?

 

[Julie]

I’m not a scientist so I am going to explain this to the best of my ability.

There are two kinds of apples, many varieties but two kinds, cooking and eating. When you make an apple pie or jelly you transform the apple by cooking them. Cooking apples can do this and hold their flavor, actually their flavor comes out. Eating apples do not have the ability to transform their best flavor is when you eat them raw. This is the same as making wine. Cooking fruit will make a better tasting wine because it has the ability to transform.

You can make a wine from the eating apples the flavor might not be as strong but you could make an fpack and this would enhance the flavor

42# for 6 gallons sound about right Start crushing and see how much juice you get.