Thanks for the link. It will take me some time to adsorb all the information.
Originally posted by JoeMcPhee
They use a process called defecation to remove most of the nutrients from the apple must. There is enough that there may still be a long slower in bottle fermentation but not enough that youíll end up with bottle bombs. You can read a little more about it here. Itís similar (I believe) to keeving in the english cider tradition.