Introduction
Owning a crabapple tree comes with its perks. The beautiful blossoms in the spring and the vibrant red apples in the fall are a sight to behold. But have you ever considered making wine from these crabapples? In this article, we will guide you through the process of making crabapple wine at home, from harvesting to bottling.
Harvesting the Crabapples
Harvesting crabapples is a straightforward process. All you need is a ladder, a bucket, and a pair of scissors. Simply climb the ladder and start picking the apples. It’s normal for some leaves and twigs to fall into the bucket, but don’t worry, they can be removed later. Aim to collect between 6 and 12 pounds of apples for a three and a half gallon brew.
Once you’ve gathered the apples, it’s important to discard any that have mold on them. Give the little critters some time to escape and then rinse the apples with a garden hose. This will bring most of the leaves and twigs to the surface, making them easier to remove later.
Crushing the Apples
The next step is to break down the apples. This can be a labor-intensive task and may take up to half an hour. You can use a sterile ax handle to crush the apples sufficiently. If you want to add some flavor and body to your wine, you can also consider adding grapes or raisins. Concord grapes work well, or you can use whatever grapes are on sale.
You don’t have to completely crush the apples, just make sure they’re scored. Some people even freeze the apples first to open them up. Once crushed, tie a nylon mesh straining bag to a sterile bucket and pour the apples into the bag. Close the bag using a rope, ensuring it’s tied securely. The bag should be able to float in the must.
Sterilizing and Fermentation
Add enough clean water to the bucket to start the bag floating for three and a half gallons. Then, add four camped and tablets to sterilize the mixture. While some people let the apples ferment with their natural yeast, the results can be unpredictable. Cover the bucket with a cloth and let it sit overnight.
The next day, add a little peptic enzyme to the must and stir well. After the enzyme has dissolved, you can add sugar to the mixture. The amount of sugar depends on the sweetness of your crabapples. If your crabapples are not particularly sweet, you may need to add more sugar. Mix about fourteen cups of common table sugar with water and boil it. Once cooled slightly, add the sugar water to the must and stir gently.
Using a hydrometer, expect a specific gravity of about 1.100. Additionally, add yeast nutrient to the must and ensure it is well dissolved. For the yeast, champagne yeast or any standard white wine yeast will work well. Warm up a small dish of must to 110 Fahrenheit, and then add the yeast. Allow a few minutes for the yeast to activate before adding it to the must.
Within a few hours, you will start to see the yeast reacting and fermenting the mixture. The fermentation process will be characterized by vigorous foaming and sizzling. After about five days, the fermentation should ease off, and the specific gravity will drop to 1.000.
Racking the Wine
Once the fermentation has slowed down, it’s time to remove the bag of crabapples and let it drain. You can use a camera tripod or a ladder to suspend the bag and let it drain into a container. Now, transfer the wine from the bucket to a carboy, being careful not to disturb the sediment at the bottom. Insert a bung and an airlock into the carboy, ensuring the airlock is filled with sterile water to the correct level.
Aging and Bottling
The wine will continue to bubble for a while before eventually subside. After about two weeks, you can rack the wine again once enough sediments have settled at the bottom. This process may need to be repeated every couple of months until the wine is clear and no longer producing sediment.
It can take anywhere between six to nine months for the crabapple wine to be ready for bottling. Once the wine has aged to your satisfaction, it’s time to bottle it. Use appropriate wine bottles and cork them securely. You can also consider adding labels to personalize your homemade wine.
Conclusion
Making crabapple wine at home may require some patience and effort, but the end result is a unique and distinct beverage. The tart and dry taste, combined with its high alcohol content, makes it more of a tonic than a conventional wine. So, next time you gaze at your crabapple tree, remember that you have the potential to turn its bountiful harvest into a delightful homemade wine. Cheers!
