Crab Apple Wine Recipe D.I.Y.

Hey Guys and Gals! Crab apples are too sour to eat and perfect for wine. Makes one gallon.

Ingredients

Step 1

• 5 lb crab apples
• 1 lb golden raisins, chopped
• 2.5 lb sugar
• 1 gallon water
• 1 tsp yeast nutrient
• 1 tsp pectic enzyme
• 1 Campden tablet, crushed

Step 2

• 1 pack champagne yeast

Directions

1. Wash the crab apples, remove stems, quarter them and cut out the cores and seeds. Chop and put in a straining bag in the primary with the raisins.
2. Dissolve the sugar in hot water and pour over the fruit. Cool, then add everything except the yeast. No acid blend is needed. Wait 24 hours.
3. Hydrate the yeast in 4 oz of warm water for 15 minutes, add it, take a hydrometer reading and fit an airlock.
4. Ferment on the pulp 5 to 7 days, stirring daily.
5. Remove the bag. Siphon into a secondary carboy and let it finish.
6. Rack every two to three months until clear. Sweeten to taste once it is still.
7. Bottle and age 6 to 12 months.

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