How To Make Crabapple Wine

Crabapple Wine
Ensure you have your activated yeast ready.
Place sugar, grape concentrate into fermenting bin.
Add chopped apples including skins and cores.
Dissolve sugar in 3 pints/1 litre of boiling water and create a sugar syrup.
Add sugar syrup to fermenting bin.
When cooled to below 20°c add tannin.
Add crushed campden tablet.
Add citric acid.
Add tartaric acid.
Add pectic enzyme (pectolase).
Leave in warm place for 24 hours.
Add yeast nutrient.
Add pre activated yeast.
Cover and ferment for 7 days.
Strain must into demijohn.
Top up with cooled boiled water.
Fit bung and airlock.
Rack wine when clear.
Leave until fermentation has ceased and it’s crystal clear.
Sweeten wine if required by adding cooled sugar syrup. (around 5oz per gallon)
Bottle wine.

Preparation time: 45 minutes

Initial fermentation time: 14 days

Time to be ready to drink: 6 months

Sweetness: Dry

Calories per bottle: 400 approx

Yield: 6 bottles

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