This what we are going with right now, but any advice or thoughts would be appreciated. We juiced the apples using a juicer, which left a brown foam at the top of the gallon-size jar. We scooped off much of the foam, then let the juice stand in the fridge. The juice then separates itself into three levels, foam at top. juice in middle, sediment at bottom. MIL likes to leave it three days after which the juice is siphoned off and canned to stop any more fermentation.