Skins in?

[WineYooper]

Just finished pressing 80# of mixed apples and have 7.5 gal. of juice. Was going for a 6 gal batch but wanted to use all the apples. Options are to keep 1.5 off to the side for drinking or topping up or just make a large batch. The apples are pressed fairly dry and I don't really want the remaining juice in the mash. Do I need to put the skins in the primary or can I just pitch? I know I may pick up some flavor from the bulk but will I really gain that much? I'm using a 10 gal primary so will have to split up if I do add.

 

[winemaker_3352]

I would use the skins and add in some pectic - it will aid in the flavor and juice extraction.

Generally I don't press a lot of fruits. Freezing/thawing/pectic usually did a very good job.

 

[Tom]

Yes and save the rest. You can simmer the "extra" by 1/2 and use as a f-pac. Remember, you will need to add sugar to 1.085.