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Old 12-16-2010, 06:49 PM   #31
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Ahhh. Alrighty then.

I will be planting the Ornamentals then. It appears they are best used for preserves or pies.

Perhaps one day I may try a Ornamental Crabapple wine and see if I can make you drink your words.I am thinking a Begian Yeast throwing off tons of Phenolic may pair well with the tart character of the Ornamental Crabapples.
They probably are fine to eat- just very small!
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Old 06-23-2011, 12:59 AM   #32
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So, I went to my girlfriends fathers house and picked about 3lbs of ornamental crabapples. They're very sour and pretty hard. Do you think I could freeze like 3lbs of granny-smith apples and the crab apples to make a wine(using the same additions as you did in the original)?

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Old 06-23-2011, 01:00 AM   #33
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So, I went to my girlfriends fathers house and picked about 3lbs of ornamental crabapples. They're very sour and pretty hard. Do you think I could freeze like 3lbs of granny-smith apples and the crab apples to make a wine(using the same additions as you did in the original)?
Sure. I did something similar a couple of years ago. Not with ornamental crabapples, but with windfall apples because I just didn't have enough crabapples.

These edible (rather than ornamental) crabapples have great flavor- sort of like a cider apple with some spice- so the flavor will definitely be different. But still good, just more in a regular apple way.
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Old 06-23-2011, 01:14 AM   #34
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Great =D I'm hoping the potency of the ornamental apples makes up for having to half the recipe(atleast a little)
I've had the bigger ones before, but no longer have access to them =(
Kinda excited tho, my girls dad has a tiny farm. So I got pears and watermelons to use later in the year =D
Thanks Yoop, your advice is always so helpful.

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Old 08-01-2011, 03:37 AM   #35
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The next day, add sugar to desired sg (usually 1.085- 1.100)
Yooper - Can you tell me what this means exactly and how I would measure it?

Also, can you explain what racking is?

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teh noob~
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Old 08-01-2011, 01:31 PM   #36
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Yooper - Can you tell me what this means exactly and how I would measure it?

Also, can you explain what racking is?

Thanks,
teh noob~
The SG is a measurement, called specific gravity, done with a hydrometer. They are about $7 at the homebrew stores. You really need one, because it's important to have enough alcohol to help preserve the wine, but not so much that you make rocket fuel. It's also how you tell when the wine is finished and not going to blow up a bottle.

Racking is simply the winemakers word for siphoning. I don't know why they don't say "siphoning", but they don't! You need something called a racking cane, and some tubing. They are cheap and plastic, but you really need them for making wine because oxygen/splashing/pouring is the death of wine once fermentation because and even a small amount of splashing, such as in pouring, will ruin the wine completely.
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Old 08-08-2011, 08:31 AM   #37
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I am about to try this recipe particularly becuase of the freezing method mentioned. can i just check...to avoid the hassle of crushing i am freezing clean unblemished apples chopped up and put in mesh bags and then proceeding where it says cover with water in the primary.

Can i use this method as a kind of generic one with other kinds of fruit too? I have many kinds of apple and pear and plum and no press so thought this would be a way to start.

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Old 08-08-2011, 12:31 PM   #38
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I am about to try this recipe particularly becuase of the freezing method mentioned. can i just check...to avoid the hassle of crushing i am freezing clean unblemished apples chopped up and put in mesh bags and then proceeding where it says cover with water in the primary.

Can i use this method as a kind of generic one with other kinds of fruit too? I have many kinds of apple and pear and plum and no press so thought this would be a way to start.
Yes. I use the same method for stawberries, cherries, grapes, rhubarb, etc.
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Old 08-31-2011, 12:48 PM   #39
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Yooper, I am about to do a 5 gallon batch of your crab apple wine. I see that white table sugar is used, but I was wondering if I could use honey instead. The crab apples came from my parents orchards, and the honey is from bees the orchard next to my parents uses to fertilize their trees. I know the end result would be different, but would it still work?

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Old 08-31-2011, 12:49 PM   #40
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And, for making wine, I have found your information and experience invaluable, just giving out some thanks!

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