How To Make Crabapple Wine
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.
This foragers wine can vary vastly as there are so many variety of crabapple, this means the final result of your efforts are impossible to predict, however most will result in a above average fairly dry white wine. If like me you don’t like dry wine then add 150g/5oz of sugar to the demijohn a few weeks before bottling.
Preparation time: 45 minutes
Initial fermentation time: 14 days
Time to be ready to drink: 6 months
6lbs / 2.5kg crabapples (chopped pulped or grated).
½ pint / 250ml white grape concentrate.
2lb / 900g sugar.
¼ tsp / 1g tannin
½ tsp / 3g citric acid
½ tsp / 3g tartaric acid
1 tsp / 5g pectic enzyme (pectolase)
1 tsp / 5g yeast nutrient
1 Campden tablet
Bordeaux white wine yeast.
Sweetness: Dry
Calories per bottle: 500 approx
Yield: 6 bottles
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