I have some apples

[The Baker]

I have some apples I want to ferment; I have cut any bad bits out and will put them through the big butcher's mincer at the bakery.
There a few vinegar flies on them and I wondered if it is okay if there are not many of them; or might it be a good idea to wash the apples in a very weak solution of bleach, say?

Some of the apples are not very ripe, they came from branches of the tree that had to be removed
(my son is making a run and house for two cats his wife is getting and the tree was in the way,
I told him he is one of the few people to have his own cat-house at home...).
Anyway I plan to lay the undamaged fruit that is not fully ripe on the floor, to ripen more.

Any that had to be cut I will put through the mincer with the ripe ones; but because of these less ripe ones I have started a wash with sugar, and will put all the apple into that. Should give it a better chance.

Any insights?