In message m>, Greg
Cook > writes
>
>The general consensus I see is that a blend of apples usually produces
>an optimal wine. I believe, from what others have written, 60-80
>percent should be tart apple varieties and the rest sweeter varieties
>to provide more appley flavors. I have tried to make apple wine three
>times - from apples and crabapples without too much variance and
>have been disappointed in the body/flavor of my wines.

AOL; I've found the same to be true for making crabapple jelly, too. I
like to gather apples from several different crab trees, so I get a
mixture of the yellow ones with a blush of red, and the hard green very
acid ones. And then throw in a couple of pounds of eaters for variety.
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