Makes one gallon.
|4-1/2 lbs. Crabapples
||7 pints Water
|2 lbs. Sugar
||1 lb. White Raisins
|1/2 tsp. Pectic Enzyme
||1 tsp. Yeast Nutrient
|1 tsp. Tannin
||1 Campden Tablet, crushed
|1 pkg. Champagne Yeast
Keep your acid tester and hydrometer handy. As with all
wild fruit the sugar and acid content varies greatly from
year to year and even from one location to another. The
recipe above is a general recipe to use which you may have
Note: Only crabapples that are firm, ripe and free of any worm
damage should be used.
- Wash crabapples and cut into smaller
pieces making sure to avoid cutting the seeds.
- Using the nylon straining bag mash and strain juice
into primary fermenter. As juice is extracted, immediately
add campden to prevent spoilage and browning. Discard
- Add water and all remaining ingredients, except yeast. Stir well.
- Cover primary fermenter.
- Wait 24 hours, then add yeast and re-cover primary fermenter.
- Stir daily, check S.G. and press pulp lightly to aid
- When S.G. reaches 1.040 (usually 3-5 days), strain juice
from bag. Then syphon juice into glass container and attach
- When S.G. reaches 1.000 (usually about 3 weeks), fermentation
is complete. Syphon juice off sediment into clean glass
container. Re-attach airlock.
- To aid in clearing, syphon again in 2 months and again,
if necessary, before bottling.
- Allow the wine to age.