mrkeeg
Well-Known Member
A friend has about 60 gallons of fresh crab apples, and has suggested we make some cider and / or wine.
We do not have a press, and I'm certainly not going to blend or use his tiny juicer on that many apples - besides, the apples are too small (1" or so) to make it worthwhile removing the seeds, which I suppose we would need to do before using a blender, grider, or juicer.
Since they are rather sour crabapples anyway, they should provide lots of good flavor, but will need a fair amount of sweetening.
Do you think a person could get away with, say, cutting them in half, adding enough sugar water to submerge them, and letting the yeast do the rest of the work?
It would be nice if we could get these while they are fresh. If we have to build a press it will be a number of weeks away.
Thanks,
Keegan
We do not have a press, and I'm certainly not going to blend or use his tiny juicer on that many apples - besides, the apples are too small (1" or so) to make it worthwhile removing the seeds, which I suppose we would need to do before using a blender, grider, or juicer.
Since they are rather sour crabapples anyway, they should provide lots of good flavor, but will need a fair amount of sweetening.
Do you think a person could get away with, say, cutting them in half, adding enough sugar water to submerge them, and letting the yeast do the rest of the work?
It would be nice if we could get these while they are fresh. If we have to build a press it will be a number of weeks away.
Thanks,
Keegan