oldjiver
Landlord.
I have made small quantities of apple wine by the freezing method. But I found that the apples browned a bit as the ice popped the cells. I cured it by putting them in large freezer bags with a little campden tablet water, shaking them and getting as much air out of the bag as I could.Skink said:Look up Wyatt Wendell's scratter (I think that's his name) on youtube. Sorry, I'm no good with links, but this is an ingenious device. I plan to make one for next year, but for this year I've stuck to freezing apples 22lb. at a time, then thaw and press. The apples will be well soft, and you get a fairly good yield. If you have room in the freezer, it's a fairly efficient method.