Just read this. I was Googling rohament-p. I agree with the enthusiastic comments. I made a delicious apple wine that did not really taste "appleish" at all. The special thing about rohament-p is that it breaks down the cellulose so well that you just have to cut the apple into quarters, leave them in a bucket for a few days with just enough water to float the apples and the added enzyme. No cider press required. The result is that all the pulp falls to the bottom, producing a very nice juice. Once you have the juice separated you sterilize it then 48 hours later, add the yeast. You can make cider or apple wine, and stop the fermentation when you're satisfied with the resulting flavour.