Crab Apple Wine
Ingredients
- 4 lb crab apples
- 1 gal water
- 1 lb raisins
- 2 lb sugar
- 1/2 tsp acid blend
- 1/2 tsp yeast nutrient
- 1 campden tablet
- wine yeast
Starting specific gravity should be 1095-1100, acid 60%
Chop apples and raisins and put all ingredients in primary fermentor except yeast. Stir to dissolve sugar. Cover and let cool. Add yeast. Stir daily. Ferment for 5 to 6 days or until specific gravity is 1.040 strain out fruit pulp and press. Siphon into secondary fermentor. Rack in 3 weeks then again in 3 months. When clear bottle. Age 1 year.
