First time home brewing for me - I have a large grape wine, blackberries and elderberries in abundance to make into wine. After some research I've got the process and equipment for these. However a neighbour came out of left field and gave me 25kgs of crab apples the other day. I've read all sorts of contradictory advice on turning these into wine - my question is whether I can use my wine press to get the juice for fermentation (as I would to make wine from grapes) or whether I follow all the advice which describes creating a must from the crushed crabs instead? I've read all kinds of stuff regarding not crushing the pips and removing the stalks etc and just wanted to make sure that if I proceeded with the wine press I wouldn't end up creating a poisonous brew!