redderthebetter
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- Dec 30, 2005
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I am starting a crabapple with 5 lb fresh fruit. The applesare yellow and mostare plum sized and very hard. They have a very nice flowery smell to them. My garage has never smelled so good. I have no press and intended cover the end of a 2X4 with plastic and pulverize. Last night I cut them in two and scooped out the seeds, then soaked them in water with campden. 24 hours later they are still very stiff. I'm thinking of going to the food processer. Does anyone think that might be a better alternative? I am concerned with the amount of pectin I will get with processed apple. I will treat it with enzyme, but realizeI may not get it well enough. Champagne yeast was recommended for this wine.
Any thoughts out there?
I also have 4 pounds of small yellow crabapples in my freezer. They are vacuum sealed and will be a winter project.
Any thoughts out there?
I also have 4 pounds of small yellow crabapples in my freezer. They are vacuum sealed and will be a winter project.