Recipe Type: All Grain
Yeast: EC1118
Yeast Starter: NO
Additional Yeast or Yeast Starter: no
Batch Size (Gallons): 1
Original Gravity: 1.080- 1.100
Final Gravity: .990
Boiling Time (Minutes): 1
Color: clear
Primary Fermentation (# of Days & Temp): 5 days
Additional Fermentation: Rack every 4 weeks
Secondary Fermentation (# of Days & Temp): 4 weeks

One gallon recipe

6 pounds crabapples
water
1 campden tablet
1/2 tsp pectic enzyme
wine yeast
1 tsp yeast nutrients
About 3 pounds sugar
honey (if wanted)

Crush apples, but do not cut or crush seeds. Put in large mesh back and add enough water to cover apples in primary. Add 1 crushed campden tablet. Stir well. Cover loosely with a towel. 12 hours later, add pectic enzyme and stir well. The next day, add sugar to desired sg (usually 1.085- 1.100) in enough water to bring to one gallon in the primary, then add nutrient and wine yeast. Stir daily for 5 days. Keep loosely covered.
On the 6th day, strain and discard apples. Rack into secondary and top up to one gallon with water. Rack about three weeks after fermentation has ceased. At this point, you could mix 1/2 cup of honey with one cup of of wine, and rack the wine into that. Fermentation should start up again, if it doesn't add 1/2 tsp nutrients. This can be done several times, if desired, for a sweeter wine.
(I'm doing one batch with honey, and one without)

Rack every 45 days- 3 months until no more lees drop. Bottle at 6-12 months.

This wine is very good dry- the crabapples give it a kind of spiciness lacking in most apple wines. It could be sweetened just a little for a nice table wine, or sweetened more for a dessert wine.