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Old 06-06-2012, 12:00 AM   #1
PremsBrewery
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Jun 2012
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My bud & I are gonna try making a crab apple wine soon, our friend has around 50lbs of crabapples. What would be the most efficient way to mash all them up into a juice?

 
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Old 06-06-2012, 12:15 AM   #2
Arpolis
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See the below link

http://www.homebrewtalk.com/f79/crabapple-wine-51010/

Yooper made a 1 gal batch that can easily be scaled up to 5 gallons for your 50# of crabapples.
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Old 06-06-2012, 12:24 AM   #3
PremsBrewery
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Awesome, Thank you for the help!

 
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Old 06-06-2012, 02:42 PM   #4
Hummer
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If they haven't been picked yet you could water the area under the tree very well for two or more weeks to increase size, sweetness and water content. Letting them hang longer will help, too.

I use an apple grinder that pulps the apples but chopping them down to an inch square or less should be small enough. Depending on the size, you might quarter them to remove seeds and stem, then give them a quick spin in a food processor, just avoid cutting or crushing the seeds.

 
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Old 06-09-2012, 01:26 AM   #5
PremsBrewery
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Great idea, thank you!

 
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Old 06-09-2012, 07:06 AM   #6
Goofynewfie
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I use a juicer for my apples
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Old 06-09-2012, 10:07 AM   #7
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i use a juicer for crabapples and it works incredibly well. i add a small % of crabapple juice to cider rather than making crab wine, don't know what difference in flavor you would get fermenting on the crushed fruit vs juicing, but juicing sure works well for me! far more efficient than regular apples

 
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Old 06-09-2012, 01:19 PM   #8
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I usually use my crabapples for cider but this past fall I did something different. I brewed 10 gallons of 1.060 OG Belgian blonde, then I racked 5 gallons to a 6.5 gallons fermenter with 12 pounds of frozen crabapples and a brett starter from Orval dregs. I'm drinking it now and it's great refreshing summer drink. It has a nice apple flavor and is very tart and dry. I wish the brett stood out a little more but I'm really happy with it. BTW I racked the other 5 gallons onto 12 pounds of cherries.

 
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Old 06-09-2012, 06:16 PM   #9
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Quote:
Originally Posted by corkybstewart View Post
I usually use my crabapples for cider but this past fall I did something different. I brewed 10 gallons of 1.060 OG Belgian blonde, then I racked 5 gallons to a 6.5 gallons fermenter with 12 pounds of frozen crabapples and a brett starter from Orval dregs.
that's pretty novel! might have to try something like that this year. i noticed that some guezes (well, at least timmermans) has apple juice listed as an ingredient. you're taking it to the next level! and off topic...

 
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Old 06-10-2012, 04:12 PM   #10
PremsBrewery
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Jun 2012
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Lol thanks y'all, I appreciate all the posts, I'll keep you posted as it goes along, we'll be starting it in about a week. We're getting a real heavy rain for the next week or so, so it goes along with the "fattening" up idea

 
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