I am going to be making crabapple wine this fall and looking for the best way to prepare the apples. Being that there fairly small fruit, coring them would be a painstaking adventure.
<DIV id=ms__id50>
<DIV id=ms__id49> I'm thinking possibly freezing them in hopes the ice crystals will expand and soften them up when they thaw. Also this should make them less likely to brown as well. One problem that comes to mind is that I may need a press to get the juice out in a timely manner. I have heard of the old timers using pillow cases and squeezing the juice that way but when i think of pillow cases i think of lint and other particles.
<DIV id=ms__id47>
<DIV id=ms__id48> Whats you're experience on this?
<DIV id=ms__id50>
<DIV id=ms__id49> I'm thinking possibly freezing them in hopes the ice crystals will expand and soften them up when they thaw. Also this should make them less likely to brown as well. One problem that comes to mind is that I may need a press to get the juice out in a timely manner. I have heard of the old timers using pillow cases and squeezing the juice that way but when i think of pillow cases i think of lint and other particles.
<DIV id=ms__id47>
<DIV id=ms__id48> Whats you're experience on this?