Does anyone have a reliable recipe for crab apple wine?

Answer 1

Crabapple Wine

Now at three years of age, this is the best white wine I have ever
made.

Ingredients
6 pounds crabapples (about 6 quarts)
water
2 campden tablets
1/4 teaspoon pectic enzyme
1 package wine yeast
1 teaspoon nutrients
3 pounds granulated sugar (about 6 3/4 cups)
honey

Crush apples -- DO NOT cut seeds open. Place in primary fermentor.
Add enough water to cover apples. Crush and stir in campden tablets.
Add pectic enzyme and stir well. Let sit overnight.

The next day, add yeast and nutrients. Stir. Leave for 5 days,
stirring each day.

On the 6th day, strain and discard apples. Add sugar. Make up to one gallon with water. Specific Gravity should be 1.100. Put into
secondary fermentor with an airlock. Three weeks after fermentation has stopped, siphon off the lees. Mix 1/2 cup honey with 1 cup wine.
Stir honey mixture back into the wine. Put back into secondary
fermentor. Fermentation should begin again. If it does not, add 1/2 teaspoon nutrients.

If you want a sweet wine, repeat the honey addition one or two more times, until fermentation does not start again when honey is added.
For a dry wine, Rack every three months and do not add more honey.

When wine is 6 to 12 months old, bottle. Wine is ready to drink one year after the date the batch was started.

NOTE:

The honey gives this wine a smoothness that cannot be achieved as well with just sugar. The drawback is that honey will create more sediment in the bottle if not racked every three months, making long term storage more of a problem. Try boiling the honey with water (instead of disolving it in wine). Skim off the foam until no more foam forms. Cool the honey mixture before adding to the wine.

Answer 2

Crab Apple Wine

Answer 3

CRABAPPLE WINE

CRABAPPLES
Crabapples come in various sizes, colora and tastes. Some are golf ball size and others are the size of cherries. Some ripen red and other ripen yellow. Some are incredibly sweet but most are rather tart. Whatever kind you have, they will make good wine.

You can leave the peeling on the apples, but should try to remove the seeds (or at least do not cut or crush them). Wash the fruit carefully and put them (whole) in a bucket containing a gallon of water and a couple of crushed Campden tablets. Push them under the water often over a 4-6 hour period, then drain the water off and crush them in the busket with a piece of hardwood.




CRABAPPLE WINE



4 lbs ripe crabapples
2 lbs granulated sugar
1/4 tsp tannin
1/2 tsp acid blend
1/2 tsp pectic enzyme
1 tsp yeast nutrient
7-1/2 pts water
1 crushed Campden tablet
Champagne wine yeast


Clean and crush the crabapples as above. Boil the water and dissolve the sugar in it. Pour over crushed crabapples in primary. Cover with cloth and allow to cool to lukewarm. Add all ingredients except yeast and set aside for 12 hours. Add yeast and recover. Stir and knock down cap 2-3 daily for one week. Strain through nylon straining bag and let drip drain (do not squeeze). Let stand additional 24 hours and rack off sediments into secondary. Top up if required and fit airlock. Rack every 2 months. After third racking, check specific gravity and taste. If dry, stabilize, sweeten to taste, wait 10 days, and rack into bottles. Allow to age at least a year.

Answer 4

Ingredients
The best wines are made from scratch.

* 6 pounds crabapples (about 6 quarts)
* water
* 2 campden tablets
* 1/4 teaspoon pectic enzyme
* 1 package wine yeast
* 1 teaspoon nutrients
* 3 pounds granulated sugar (about 6 3/4 cups)
* honey

Crush apples -- DO NOT cut seeds open. Place in primary fermentor. Add enough water to cover apples. Crush and stir in campden tablets. Add pectic enzyme and stir well. Let sit overnight.

The next day, add yeast and nutrients. Stir. Leave for 5 days, stirring each day.

On the 6th day, strain and discard apples. Add sugar. Make up to one gallon with water. Specific Gravity should be 1.100. Put into secondary fermentor with an airlock. Three weeks after fermentation has stopped, siphon off the lees. Mix 1/2 cup honey with 1 cup wine. Stir honey mixture back into the wine. Put back into secondary fermentor. Fermentation should begin again. If it does not, add 1/2 teaspoon nutrients.

If you want a sweet wine, repeat the honey addition one or two more times, until fermentation does not start again when honey is added. For a dry wine, Rack every three months and do not add more honey.

When wine is 6 to 12 months old, bottle. Wine is ready to drink one year after the date the batch was started.

NOTE:

The honey gives this wine a smoothness that cannot be achieved as well with just sugar. The drawback is that honey will create more sediment in the bottle if not racked every three months, making long term storage more of a problem. Try boiling the honey with water (instead of disolving it in wine). Skim off the foam until no more foam forms. Cool the honey mixture before adding to the wine.

OR

CRABAPPLE WINE


* 4 lbs ripe crabapples
* 2 lbs granulated sugar
* 1/4 tsp tannin
* 1/2 tsp acid blend
* 1/2 tsp pectic enzyme
* 1 tsp yeast nutrient
* 7-1/2 pts water
* 1 crushed Campden tablet
* Champagne wine yeast


Clean and crush the crabapples as above. Boil the water and dissolve the sugar in it. Pour over crushed crabapples in primary. Cover with cloth and allow to cool to lukewarm. Add all ingredients except yeast and set aside for 12 hours. Add yeast and recover. Stir and knock down cap 2-3 daily for one week. Strain through nylon straining bag and let drip drain (do not squeeze). Let stand additional 24 hours and rack off sediments into secondary. Top up if required and fit airlock. Rack every 2 months. After third racking, check specific gravity and taste. If dry, stabilize, sweeten to taste, wait 10 days, and rack into bottles. Allow to age at least a year.

Answer 5

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Answer 6

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Answer 7

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Answer 8

Crabapple Wine

Answer 9

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Answer 10

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