Thank you guys for the replies,
I will go the exploratory way, as suggested, that is, just the apples, then with sugar and raisins, then with dolgo crabs added (lots around). Will pitch Champagne yeast (to be bought tomorrow). I teach research ecology at the U of Quebec, so a little experiment is always nice. Will keep you informed.
Meanwhile, a little more question: I do not plan to sulfite, just to add aggressive champagne yeast. Advisable? Is sulfiting bypassable? Or too risky?
It is apple galore in the landscape here in rural Québec. Very excited about trying this new project. Thanks for your help!