I haven't done it myself, but I've read others reports about using the method and I can't figure how it would not work. The only problem would be the need to remove rotting apples, I think. I need to go through my root cellar type storage area every 3 weeks or so to eliminate the rotters.

I seem to recall best storage humidity is quite high.

The fruit should be completely unblemished or marked with stems left on to lessen points of initial rotting. Fruit not touching each other (yes, I know good luck with that); another point of rot initiation. Decent atmosphere circulation (another good luck but some thought of design can go into it). As was said periodic inspection to remove those that are rotting. Keep predators (insect and four legged) out.

I forgot to add if there is bloom (whitish waxy coating) on the fruit do not remove it until ready to consume (if desired to pretty it up) it as it protects from decomp as well.

Unfortunately the unblemished (Farmer's Market quality) fruit is what we instinctively usually first go for and it should be carefully set aside and the less desirable fruit consumed fresh or bad parts cut off and the remainder processed (cooking, "canning").

I leave them on a table on the North side of the house in the shade until about now (early November), when the squirrels start going crazy and jumping up to eat them. By now it is usually cooling off enough that I can put them in the unheated storage shed. I do think variety is important. I am starting to grow some varieties like Sturmer Pippin and Altlander Pfannkuchenapfel, which are also supposed to be outstanding keepers.
John S
PDX OR