Frozen apples

[3illmesmart]

Okay, I'm that guy.
I tried the search bar and internet search with home distiller.
I am cleaning and freezing apples.

My problem, someone posted how they do apple, and I think it was from frozen and hanging up, but do you think I can find it now.

Any help?

[The Baker]

I am not an expert, but; why clean the apples?
Wash them if you need to, but the skins and cores would be fine left in, I think.

Geoff

[Bradster68]

+1. No need to freeze unless your saving them for some time. I press the juice add EC-1118 and wait. Makes excellent brandy.

[3illmesmart]

I am 1 person. I got these for free. many are bruised or eaten inside. My take is, if I wouldn't put it in a pie, it won't go in my mash.
I clean about 10 lbs a day, them throw them in the freezer.

[Steve Broady]

if I wouldn't put it in a pie, it won't go in my mash.

I’m not sure I agree with this. I’ve heard that only apples that have fallen naturally on the ground can be used for calvados, and I’ve made a rather nice brandy from some very rough looking deer apples, stems and seems and skins included.

Similarly, I will happily make whiskey from stuff like whole grains that I would not use in bread (I tried once. Never again!).

[IMALOSERSCUMBAG]

Nice thing about living up north is getting apple seconds right after the orchards close. It's cool enough for them to sit until freezing weather kicks in. They all freeze. Mother nature is my freezer. I bring a barrel in when ready to mash. A drill and paint mixer (it's clean) smashes the apples to a mush and the solids drop within a few days.

Add hot water and yeast and wait. I've never noticed anything off in regards to having seeds and stems. I guess there could be some bitterness, but I've never noticed.

I add hot water to kill any natural yeast. Have thought about mashing and then adding cold water to see what the natural yeast does.

[subbrew]

+1. No need to freeze unless your saving them for some time. I press the juice add EC-1118 and wait. Makes excellent brandy.

Do you do a normal strip/spirit distillation or a 1.5? I did the press and EC-1118 a couple of years ago followed by a strips and spirit run. The resulting product is a OK but not as much flavor as I had hoped. Planning a 1.5 this year unless someone has other suggestions.

[Bradster68]

I strip and spirit. Never thought about a 1.5.
Mine had great flavor but I went a little too deep into heads and was a little hot.
This time imma do the same with better cuts.
I'm gathering more apples so if my yeild is good I may try a 1.5. I never thought about that.

These are all roadside apples from many varieties of wild trees, plus whatever is good on the ground. Not sure if that makes a difference.

[Demy]

If there are any rotten parts it's a good idea to remove them... I would still try to leave as much of the peel as possible (it will give more flavour). The best result (in my experience) is not "rotten apples" but rather very ripe apples....that's why they probably say to use apples that have fallen to the ground. So I would say there is nothing wrong with your process.

[Bradster68]

If there are any rotten parts it's a good idea to remove them... I would still try to leave as much of the peel as possible (it will give more flavour). The best result (in my experience) is not "rotten apples" but rather very ripe apples....that's why they probably say to use apples that have fallen to the ground. So I would say there is nothing wrong with your process.

I do cut the bad out, then I run through a meat grinder,then press. So basically it's the whole apple that gets used.

[WiAppleOak]

My 2 cents, i make quite a bit of cider, I usually give my unfrozen grounders (apples picked from the ground) a brief soak and jostling in water before sending them through my grinder (garbage disposal). The only reason i wash them is to get dirt off. If you pitch with a champagne yeast it should dominate the juice in short order.

[higgins]

WiAppleOak, do you put the whole apple thru your disposal? Do you get any bitterness from leaving the seeds in?

I also use a disposal, but I core the apples first to keep most of the seeds out. If I can skip that step it would make it a bit easier for me.

[Steve Broady]

WiAppleOak, do you put the whole apple thru your disposal? Do you get any bitterness from leaving the seeds in?

I’ve made a few batches of apple brandy, using whole apples in a blender. While my brandy making skills definitely leave something to be desired, I haven’t found any bitterness from having the stems and seeds in.

[Demy]

I use whole apples...the peel contains a lot of flavor and aroma....I have often used sparkling wine yeast (bayanus) but also without adding any yeast, natural fermentation....both excellent