I just harvested about 3 pounds of crab apples, and I will be making a mead for the first time.
I was wondering what the best process is for adding the crab apples to the mead. I have heard some advice about washing, chopping, then freezing, and then thawing, then processing/polverizing them to a pulp, and squeeze the juice out, or add pectin enzyme. But, they aren't too bitter, so is all of this necessary? I will also be adding some blackberries as well.
Also, what is the ration of ingredients, ie Honey, water, pounds of crab apples and blackberries that I should be using for a five gallon batch? Like I said, this is the first mead I have ever done, so I am not totally familiar with this process.