I just want to say thanks to everyone for your contributions to this
thread. Finally got the crab apple / apple must cooking 12 or 13 days
ago. It's had a nice cool fermentation and is now ready to be racked
into the secondary.

Negodki: your dilution idea worked perfectly. I diluted about 15%,
warmed up the must and used a yeast starter. Fired up easily. If it
turns out I'll send you a bottle.

Cheers,

Jim