After a long day of picking, washing, chopping, scratting and pressing apples for a mates yearly batch of cider I found myself with about 80kg of left over apple pomice (the left overs in the press once the juice has been squeezed out of the apples). It smells really amazing, more like apple lollies than the fruit, and I didn't want it to just get composted so I've dragged out home with me, added a heap of water and put in some potassium metabisulphite to kill off the wild yeasts. My plan is to check the gravity tomorrow and adjust up to about 1.080 with sugar them pitch some yeast along with some yeast nutrients and then double distil in my pot still once it's done fermenting to make a sort of apple brandy.
Does anyone have any advice for me on this? I was planning to use bakers yeast but have seen a bit on here about avoiding that for fruit so will switch to a champagne yeast. Any thoughts on adding the fruit pulp to the still (much like when making grappa)?