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Old 07-28-2011, 09:19 PM   #11
Wade E
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Its in our recioe area but labeled as Dolgo Crab Apple.
http://www.winemakingtalk.com/forum/...3465#post13465
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Old 07-28-2011, 09:38 PM   #12
Runningwolf
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Thanks Wade

 
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Old 07-29-2011, 05:51 AM   #13
Arne
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Two years ago I made a crabapple. Did not care for it origionally, but after a year or so it came around and is pretty good. My recipe book says for a gal. I used:

4 lb crab apples. Did not freeze em first but if doing it again they will start out frozen.
Placed in bag and poured a gal. of boiling water on them.
When cool, added campden and waited 24 hours.
Smashed witha potatoe masher before campden.
Used 2 1/2 cups sugar
No acid was added
1/4 tsp tannin
1tsp. yeast nutrient.
did not write down the typeof yeast
Started Aug. 8, stabilized mar 13
Sweetened with 1/2 c. sugar.

The crab apples are looking good this year. Will probably try it again. Last year they had some kind of a disease or blight. They all had a bad spot on them. Will most likely change a little on this recipe this time, but I was pretty new to the winemaking when I did this. It came out pretty good, tho. Arne.

 
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Old 07-29-2011, 07:47 AM   #14
djrockinsteve
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I pulled what I did, mine is different and haven't bottled it yet.

I used 18 pounds of crab apples. (Halved and removed the seeds after they were frozen)
1/2 gallon 100% pure apple cider
3 cans of Old Orchard Cranberry Blend Concentrate (no sorbate added)
24 cups of Inverted Sugar (by weight)
1 teaspoon ascorbic acid
6 teaspoons of nutrient
21 drops of pectic enzyme
Enough water to make 6 gallons before the addition of the apples.
Lalvin 71B-1122 yeast
Starting gravity was 1.090

My ph at the beginning was 3.10
After fermentation it was 3.27

I did a second batch similar to this except I used 3 cans of apple kiwi strawberry.

Add all ingredients except yeast. Allow 12-24 hours for the pectic enzyme to work.
Rehydrate your yeast and add.
Remove the apples around 1.020
Ferment dry
Rack off of the gross lees.
Sulfite with 1/4 teaspoon of k-meta
Mix in sparkolloid and stir vigorously (mixing and degassing)

Allow to clear 6 weeks.

Rack, add a pinch of k-meta and age minimun 6 months.
Add sorbate and sweeten to your preference
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Old 07-29-2011, 02:26 PM   #15
johnthemc
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I thank you all and will let you know how I make out.
John

 
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Old 08-13-2011, 08:30 PM   #16
Runningwolf
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This sounds like a great wine and I am going to make it. First picking i got about 18 pounds of Dolgo Crabapples. I picked yesterday and just destemed and picked out any wormy apples. They will be froze until I am ready and have all I can get. I will be using Wades recipe.


 
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Old 09-02-2016, 08:56 PM   #17
fabrictodyefor
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I've read through several posts containing "crabapple" in the posts. I believe I'll have about 120 lbs of crabapples when done sorting out the bad ones. I've got 65 lbs in the freezer already and 2 more 5 gallon buckets full. I appreciate djrockinsteve's recipe, but what would "drops" of pectic enzyme convert to tsp of pectic powder? My "plan" was to "press" the crabapples after they have thawed from being frozen. My press is a home made one made by my dear hubby, but I am sure it would not press the crabapples without being previously frozen. But it works pretty good and I've pressed my rhubarb and choke cherries in it and it will press them till dry and I get a lot of juice. I have a 20 gallon Brutte and was hoping to do this all I in one batch. My basic question: if I press till dry is it necessary to ferment with the "pressed" crabapple stuff? Or do you think I will get enough of the flavor from the pressing. I could do it in 2 separate batches, if I need to, leaving pressed crabapples in the mesh bag and then add it to the ferment bucket. At this time I do not want to add anything else, just want to make a straight crabapple for now and do some bench taste tests later if necessary. Any advice will be most welcome!

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