Crabapple Wine - Page 5

dougdecinces · 09-02-2011, 04:32 AM

Yooper, again with the great recipe!

There are three crab apple trees near my work and I have cased them for 26 pounds of crab apples. So, of course, I am going to make up a big batch of wine.

These apples resemble Jonagolds except they are about the size of ping pong balls. They have a good flavor and are tart, but not overbearingly so. I'm sure this will make for some good wine. I'll keep you posted as things go forward.

**MeadHorn** · 09-05-2011, 10:56 PM

So while I was riding bike on one of the bike paths in town, I came across quite the boon. In this nice secluded wooded section that is only accessable by foot/bike, I found a beautiful crabapple tree with fruit a bit bigger than a golf ball. This sounds like a non-ornamental variety to me!

I think I'll use your recipe Yooper, but I do have a tiny question before I get started. I know your tastes are different than mine, but how much honey did you end up adding to your 1 gallon batch? The idea of using honey to smooth things out is very interesting.

Thanks again for the recipe, and maybe I'll post back after some progress is made with the wine.

**Yooper** · 09-05-2011, 11:20 PM

Quote:

Originally Posted by MeadHorn

So while I was riding bike on one of the bike paths in town, I came across quite the boon. In this nice secluded wooded section that is only accessable by foot/bike, I found a beautiful crabapple tree with fruit a bit bigger than a golf ball. This sounds like a non-ornamental variety to me!

I think I'll use your recipe Yooper, but I do have a tiny question before I get started. I know your tastes are different than mine, but how much honey did you end up adding to your 1 gallon batch? The idea of using honey to smooth things out is very interesting.

Thanks again for the recipe, and maybe I'll post back after some progress is made with the wine.

I added 1/4 cup and it fermented out. It was really nice!

dougdecinces · 09-09-2011, 06:11 PM

Quick question:

I was thinking of setting up the OG at 1.090 and using Nottingham yeast with the hope that it craps out at around 1.005-1.010. Is this doable? I don't forsee a problem, but you can never be too sure.

**nukinfuts29** · 11-20-2011, 11:32 AM

Looking at our crabapple tree last night I caught notice of the osage orange trees out back. Wonder if they would be good, or could even be used.

OneFeather · 12-09-2011, 10:47 PM

Quote:

Originally Posted by Yooper

I added 1/4 cup and it fermented out. It was really nice!

Was that 1/4 cup per gallon? Or for the whole batch/

GO PACK!!!!!!

**Yooper** · 12-09-2011, 10:51 PM

Quote:

Originally Posted by OneFeather

Was that 1/4 cup per gallon? Or for the whole batch/

GO PACK!!!!!!

It was 1/4 at a time, I believe. I added it, let it ferment out, tasted it, added it again, etc, but still had it finish at .996. My notes are pretty hard to read now but that's been my procedure the last few times I've made this wine.

We actually drank a bottle of this tonight with dinner, from crabapples from 2009. It is aging really nicely! By the time it's old enough to really have aged, though, it'll be gone!