Answer:
Probably should try posting in the cooking slice, but I know you an boil the peels down to produce cider (not much out of 10, though). You mince or puree them and burn them with brown sugar much resembling an apple crisp, but again you only hold 10.
You can also compost them if you have a compost mound.
Since you asked underneath beer wine and spirits: I'm guessing you want to know how to make wine; I am afraid you will involve about 6 oz. of red grapes to budge with the apple peal. There is a lot of pectin contained by the apple peals but not slightly enough to ferment properly. I solely make a minimum of a gallon at a time.
What could you possibly be doing that you have the peal but not the apples...? lol
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