Hi guys I found 8-9 wild apple trees and I am hoping to make apple brandy from them, together probably would be maybe 60-80kg.
I have two questions
Can they be treated like plums ? I mean cut them with a drill paddle add pectoenzyme and squeeze the apples after 10 days ~ and leave only the juice for the rest of fermentation ? Or I will need a juicer ?
And second question
Any idea how many kg of Apples I will fit in 30L fermenting bucket and how much juice I can expect ? Eventually I will buy like 50-80L barrel for it
