Help with Apples and coddling moths
I just joined and am eagerly awaiting more time to read more and more... but right now I just want to ask about juicing apples with a Steam Extractor. in the past I've used lots of small apples, tossed them in whole and extracted lovely juice. this year I have larger apples, and many have coddling moths. because they were large, I cut them in quarters, but didnt' remove the coddling moth damage- have never done so with small apples either. this time, though, I had some juice with a musty, possibly ketone flavor- similar to what you get if you don't get your beer off the yeast and it ferments past ethanol. could it be the moth damaged areas? did I expose nasty flavors by cutting and could I just do the large apples intact?
one batch of apples weren't fully ripe either and the juice was not at all sweet- will the apples ripen as they sit in a cool environment? or should I just save those bottles until some local exceptionally sweet juice comes out, mix them and make cider with champagne yeast? If I use only the "not sweet" apples the cider would be too dry and tasteless; if I use only the very sweet stuff the alcohol content would be unbearable for me, very likely.
looking forward to reading more here.