If those are crab apples, they look different from ours. Ours look like a small apple. Anyway, I make 5 gal. of apple wine from commercial apple juice. I freeze then bag up about 20 lbs of crabapples, crush them with a clean 2X4 a little and put them in with the apple juice when it is ready to start fermenting. Get your s.g. up around 1.090 or so and add nutreint and energizer as usual. I threw some tannin in, and fermented down. I check the acid by taste not with a acid test kit. Had to tone the acid down after fermenting, but it made a rather nice wine. If you have any questions, just ask and we will try and help with them. Arne.
