Is This a Crabapple

[Elodar]

Hey all, been making cider for a couple years now but I am just getting into pressing my own apples. I posted on nextdoor.com that I was looking for someone with a crabapple tree in the neighborhood that would let me have their apples. A neighbor replied and said they "thought" they had a crabapple tree but weren't 100% sure. The wife went with the kids and picked a couple buckets of the "apples". I am pretty sure these are 3/4" crabs but wanted to check with you all and see if I am correct. Take a look at the pics and let me know if you wouldn't mind.
Also, is it better to freeze the apples until I am ready for them or press them now and freeze the juice until I am ready?
Thank you.

 

[flars]

Pictured is a variety of crab apple more often known as a flowering crab. Usually grown as a decorative tree for the color. I've used the fruit for a very clear jelly. Heritage crab apples are of various genetic origins and the apple is not usually over two inches in diameter.

 

[Yooper]

That's an ornamental crab. I doubt it tastes like an apple, but you could taste it and see. The fruit on those is not supposed to be good, since it's a decorative tree and not for fruit.

A crabapple for eating/cider is much much larger, maybe 1/3 the size of a regular apple.

 

[madscientist451]

What does it taste like? I'd throw them in; or, make more than one batch and put the crabapples in one and then you can compare to see if they make a difference.

 

[Elodar]

I will taste them when I get home. The wife said they didn't taste bad so I am not sure they have the bite/flavor profile I was looking to add.

 

[Elodar]

Okay, so I tasted them. They are sour almost like a lemon and leave your tongue feeling fuzzy. They are a lot smaller than I thought, about the size of a dime so I don't think I will get much juice from them. From what I have read they sound like the right flavor profile for adding a little punch to my cider. I need to find some real crabapples so I have something to compare these against. I might try pressing a bucket of them and seeing how the juice comes out. Back to searching around the neighborhood. Thanks

 

[madscientist451]

They are real crabapples, they're just small. Nope, you won't get too much juice. One trick to try is to grind/mash them up one day. put them in a bucket with the lid on and then press them 24 hours later. Basically let them sit in their own juice with the skins and all for a while. I wouldn't expect too much from anything you get from a yard tree. If it adds a little interest to your existing cider, so much the better.

 

[passedpawn]

Yooper's got it. I grew up with the ornamentals and they are so bitter. I can't imagine anything eating those. Maybe the crows.

Believe me, when you grow up in Ohio, you'll eat anything once.

 

[dmtaylor]

Yes, that's a crabapple. And they are GREAT in cider, regardless of being "decorative" or otherwise.

 

[gregbathurst]

That is a red-fleshed crab, most red-flesh apples are related. It might give you a pink tinge to your cider, you could crush the apples and leave them at room temp for a day, then juice them. If you do get a nice pink colour, don't use too much campden or it might strip the colour.

 

[Jhoss]

I think maximum juice could be had by freezing them whole then pounding them (in a mesh bag) with a sawed off mop handle in a bucket, remove the bag and Wa-La! The cells break thereby releasing all juice to be had.