I have a crab apple tree, that for some reason, has produced a huge crop of
apples this year (probably due to the wet summer). I want to use this fruit
to make wine. But, I don't want the cut up fruit in my fermentation. I
just want to crush and use the juice. I don't want to deal with the
fermentation bag and squeezing it everyday (I like easy and simple).

Question 1: Does anyone know how much juice would be needed to make a gallon
(U.S.) of wine based on the receipe below?

4 1/2 lb crabapples (what is the juice equivalent?)
1/2 pt wht grape conc.
7 pts water
1 3/4 lb sugar
1/2 tsp pectic enzyme
1 tsp nutrient

Up to this point, I have only used concentrates to make wine. This will be
my first test with using actual fruit.

Question 2: Other than buying a fruit press, any suggestions on how to
press the apples to extract the juice? Homemade solutions needed as I don't
want to spend money on anything to press the fruit.

Question 3: Any other receipes for crabapple that would improve on the one
above?

Thanks,
Joe