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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 to adjust.


Note: Only crabapples that are firm, ripe and free of any worm damage should be used.

  1. Wash crabapples and cut into smaller pieces making sure to avoid cutting the seeds.
  2. 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 pulp.
  3. Add water and all remaining ingredients, except yeast. Stir well.
  4. Cover primary fermenter.
  5. Wait 24 hours, then add yeast and re-cover primary fermenter.
  6. Stir daily, check S.G. and press pulp lightly to aid extraction.
  7. When S.G. reaches 1.040 (usually 3-5 days), strain juice from bag. Then syphon juice into glass container and attach airlock.
  8. When S.G. reaches 1.000 (usually about 3 weeks), fermentation is complete. Syphon juice off sediment into clean glass container. Re-attach airlock.
  9. To aid in clearing, syphon again in 2 months and again, if necessary, before bottling.
  10. Allow the wine to age.


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