Don't use bleach. Sounds like a bad Idea to me.
I ran some apples once and it was great.
Made the whole thing up but...
I cut off the worst parts too, but not a whole lot because I cooked them into apple sauce which killed anything I was worried about. Once the sauce was done I had about 3 gallons.
I added water to 6 gallons and some white and some brown sugar.
And a single packet of Red Star Premier Cuvée yeast.
After the ferment, (2.5 weeks for me) strained out the solids, set it in the cool garage for 2 days for the rest of the small solids and yeast to settle, racked it, ran it.
Some things I learned along the way...
I did not peel the apples. Apple peels have lots of pectin in them which leads to more heads from the run.
The tails were sort of "unfriendly" so I ran them in my next wash.
Since my cuts were deeper because of those things, I ended up with a heart of about 73% ABV from a potstill!!!
The smell from a potstill when running apples is incredible.
I am aging it in glass jars with toasted/charred applewood. (I started with 2 weeks of white oak, then switched out.)
I did expect for more of an apple flavor but was not disappointed in what I did get,
the apple taste is mostly in the sinuses as the warm clean likker is heating your throat.
Nothing like it.
I cannot wait for apple season this year.
The apples I ran were "forgotten" in our garage, so running them was a last ditch effort to do something other than compost them. I will plan ahead this year.
Let us know how yours turn out.
I am gettin' thirsty just writing about it.
Kentucky born and raised, Oregon distilled