My process involves shredding all of the raw material into a tank, no pressing. Yeast, enzymes (to deal with the proteins) and sweetness is added to bring it to the desired gravity. During the initial fermentation, the pulp will float to the top, so I draw off the bottom, add bentonite to clear and let her go the rest of the way. Decant a couple of times, cold crash, sulphur, filter and we're done.
The pulp gets collected, barreled to finish fermentation and distilled into an apple schnaps.
By the way, anyone interested in distilling? Will start around the first of December, got about 3 weeks worth of mash/wine to distill. If you are interested, bring your shorts and tank tops, it's a bit warm and humid in the still house.
