Crab apple wine??

[Icefever]

On the way home today we pulled into a layby which I knew had a couple of crab apple trees just ready to pick, as the fruit had started to drop.

It only took Mrs Ice & myself about 15 mins and we came away with a bag almost full.



When we got home I weighed the bag, we finished up with 19 lbs. Now Mrs Ice wants some to make Jelly, she also wants to make a few jars of pickled crab apples, ready for Chrimbo.

I want to have a go at wine, maybe just a gall or two.... I need to look up a recipe for it, that is unless you guys know one.

[Mash]

Sure do. Adjust sugar to get to 11% then as the ferment is finishing add elderflower. Champagne yeast. Dry Finish.

Fan-tas-tic. Bottle flat or fizzy.

[Icefever]

I've found what looks like a good recipe for this wine....

1.8kg (4lb) crab apples
1.4kg (3lb) sugar
0.5kg (1lb) sultanas
4 litres (7 pints) tap water
1 sachet yeast
1 tsp yeast nutrient
1 tsp citric acid
1 tsp pectolase.

[Mash]

Do you have a fruit Press?

[Icefever]

Yup.....I've got an Hydropress....not getting it out for a gall of crabapple...

[Mash]

A brilliant way to the best apple juice is to freeze them solid. Thaw and then press. The juice is amazing, and crystal clear. Makes fantastic wine.

I understand your point for 1 gall.

I used to yield about 50 liters from 12 carrier bags of apples in olden days.

[Easydrinker]

Are you on commission from a power company or freezer manufacturer mash.

Robert.

[Icefever]

A brilliant way to nice apples is to freeze them solid. Thaw and then press. The juice is amazing, and crystal clear.

10-Rog on that Mash...I've around 5/6kg of rhubarb, same with plums...I've frozen fruit for years...I read it somewhere on the net, it breaks the cell wall of the fruit down.

I want to get the rhubarb out today I hope....then whatever crabapples are left they will go into the vacant draw.

[Icefever]

Made a start yesterday...4lbs in the wash and ready for the "Magimix"



Now sliced and added to the raisins & sugar with 7 pints of hot water..



Yeast and a couple of other bits to add later today.