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Crab Apple Wine

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Ingredients
  Crab apple 10 Pound
  Water 1 Gallon
  Sugar 2 Pound
  Pectic enzyme 1 Teaspoon
  Yeast 1 Teaspoon (Sauternes)
  Yeast nutrient 1 Teaspoon
Directions

MAKING
1. In a large bowl of water, add apples, pectic enzyme and crushed Campden tablet; stir well to mix.
2. Cover the bowl and let stand for 24 hours.
3. Stir in yeast and nutrient.
4. Cover again and let stand in a warm place for 3 days; stir once or twice every day.
5. Using a muslin, strain the liquids and squeeze dry to extract all juice.
6. Add sugar to juice and stir to dissolve.

FINALISING
7. Into a fermentation jar, pour the solution and top with cooled, boiled water if required.
8. Cover tightly with a lid.
9. When the wine is clear, rack into Champagne bottles.

SERVING
10. Serve Crab Apple Wine in delicate wine glass.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
European
Course: 
Wine And Drink
Method: 
Fermented
Interest: 
Holiday, Party
Restriction: 
Vegetarian
Ingredient: 
Sugar
Cook Time: 
10 Minutes

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