I started a gallon of Crabapple about a month ago. I boiled the apples
per the recipe. I have not tasted it and it is still sitting on the lees at
this point but it is very cloudy.
Tom and Shelley
"Negodki" wrote in message
...
"Robin Somes" wrote:

But a thought crosses my mind; it may be a daft thought, but it's there
now: boiling the apples, quite thoroughly, and straining off the juice -
as I've been doing already this evening to make crab apple jelly. Would
I be missing out on tannin from the skins and pips by doing it this way
round, or will the boiling see to that? And presumably it'll need some
fairly heavy pectic enzyme treatment, too?

Boiling will extract a lot of flavour. It will also destroy a lot of
important "stuff" and guarantee a pectin haze. Ferment your apples on the
skins, and press when the ferment ends --- about 20 days if you go at room
temperature, 10 days if you heat it to 70F.