Apple pulp reuse for more products

[overoaked]

So each year we grind and press apples for 4 products
1) Apple juice fresh and frozen
2) Alcoholic cider (wild yeast)
3) Apple brandy
4) Apple grappa (cant think of a better name)

The apple grappa or so we call it cant think of a better name. Is the leftover pressings rehydrated and fermented on the pulp using the wild yeast during fermentation the pulp is repressed sugar and yeast nutrient added then distilled. After 2-3 years on oak @ 57% results in drop that has toffee apple flavours. Its a but rough just off the still.

This year was a little different so same as before but I have added live rum dunder muck to the ferment. Its still fermenting but it smells amazing and looking forward distilling it

Just wondering if anyone else had tried this and peoples thoughts

[jonnys_spirit]

That sounds good! I have yet to do a straight apple brandy but would certainly love to

If you caramelized the sugar it could be a candied apple. Maybe call it carappa?

Cheers!
-j

[overoaked]

Update on the apple grappa rum dunder experiment

Fermentation: Apple pulp re-hydrated with water and live aged rum dunder (muck) during primary fermentation using wild yeast and muck the pulp was pressed and sugar added along with DAP.

Distillation equipment: pot still

Distillation procedure: stripping run then spirit run. Spirit run started with fresh green apples and progressed to caramel / molasses tails cut was made with sudden change to unpleasant flavor.

Resulting distillate collected 70% ABV

Initial impressions: off the still apple flavor still there but being masked by the molasses /caramel

After airing for a few days: apple flavor improving and becoming more prominent

Ageing plan: toasted and charred oak for 18 – 24 months then on to bourbon chips to finish for 6-10 months

think this will be nice once its aged and had defiantly inspired me to try this with fresh pressed juice or fresh unpressed pulp and press during primary fermentation next season

[WiAppleOak]

Thinking about doing and apple pomace run this year as I won’t have time to do my usual volume. Do you add water to the pomace, stir and then drain off and ferment? Or do you add water and pitch yeast and pull off the pomace after fermentation.

[Bradster68]

Thinking about doing and apple pomace run this year as I won’t have time to do my usual volume. Do you add water to the pomace, stir and then drain off and ferment? Or do you add water and pitch yeast and pull off the pomace after fermentation.

I chop and squeeze and use juice only. Then I ferment the leftovers (pomace)with sugar and water. I hate wasting anything. Read up about adding some apple concentrate for added flavor. Many ways to concentrate store bought apple juice.

[Beerswimmer]

I have somewhat of a different question. I'm fermenting my first apple brandy now, on the pulp. I'll be using a thumper to strip the pulp, I was thinking of re-using the stripped pulp with sugar to see if would be worth the effort. Or would it just be a nasty sugar shine?

[Steve Broady]

I have somewhat of a different question. I'm fermenting my first apple brandy now, on the pulp. I'll be using a thumper to strip the pulp, I was thinking of re-using the stripped pulp with sugar to see if would be worth the effort. Or would it just be a nasty sugar shine?

I’ve done it. I tested a small sample of the backset with sugar added back to about the original concentration, and it didn’t taste half bad. So I did the whole thing. 100% backset, pulp and all. (I stripped it on the pulp, being careful to avoid scorching.) Added some oyster shells for a little pH buffering, and pitched new yeast. It worked. The flavor is decent, but mild just like any sugarhead. Apple is a pretty subtle flavor anyway, so I’m not sure there’s a lot to be had there, but I did get some decent stuff to put on oak and age for a while. When I checked it in April, it’s definitely going to need another year or so to be good, but I don’t regret the experiment.

[Beerswimmer]

Thanks. I guess I'll have try it at least once, might as well.

[NormandieStill]

I tried doing a sugar head on pressed pulp last year. I can't seem to find my notes on quantities, but the yield was very disappointing. I must have had close to 100l of pulp, water and sugar which was definitely fermenting, but after processing over half of it, I'd collected less than 3 litres of low wines. I had been hoping to get about 10 - 15 litres of low wines for a spirit run. I steam stripped the pulp.

We're probably going to just make juice this year, but I might try another sugar head with better note taking.

[Crow River]

@overoaked, I press apples for juice and (hard) cider every year. I use the leftover pomace for various things: ciderkin (rehydrate the pomace, leave soaking overnight, then press again for an appley soft drink); baking (add the pressed pomace to ingredients for a delicious cake); apple pomace wine (can be flavoured with other ingredients, e.g. herbs such as rosemary, or ginger); and for making calvados (or apple grappa as you call it). For the last two it can be useful to add pectolase and leave for 24 hours before adding sugar and yeast for fermentation.