I posted this last night in the beermaking group and haven't gotten any
replies. I'm not sure where mead questions belong. (While writing
this, I just found the mead group. D'oh!)

Bob


-------- Original Message --------
Subject: Crabapples
Date: Sun, 12 Sep 2004 19:20:03 -0500
From: zxcvbob >
Newsgroups: rec.crafts.brewing

I'm not sure if this belongs here or not...

There are crabapples everywhere this year; I've never seen so many. The
best ones that are plentiful are about 1" in diameter with coral colored
flesh, and are sour and rather tannic. I don't have an apple grinder or
a cider press. What would be the best way to utilize these to make an
interesting cyser or apfel (sp?) lambic?

If I quarter them and add to the fermenter, will the yeast break them up
and suck out the juice? Should I freeze them first so they'll release
their juice? Crabapples have so much pectin, I don't think pectin
enzyme will help a lot.

Thanks, and best regards,
Bob

Years and years ago I made wine by cutting them up but I cut them smaller
than quarters. Probably 8ths for the size you are talking about. I did use
plenty of pectic enzyme. Your idea of freezing them first is a good one
too. I then fermented on the pulp for a week and then squeezed them out by
hand and finished fermenting in secondary. Today I would use my wine press
at the end of the week.

Ray



"zxcvbob" > wrote in message
...
>I posted this last night in the beermaking group and haven't gotten any
>replies. I'm not sure where mead questions belong. (While writing this, I
>just found the mead group. D'oh!)
>
> Bob
>
>
> -------- Original Message --------
> Subject: Crabapples
> Date: Sun, 12 Sep 2004 19:20:03 -0500
> From: zxcvbob >
> Newsgroups: rec.crafts.brewing
>
> I'm not sure if this belongs here or not...
>
> There are crabapples everywhere this year; I've never seen so many. The
> best ones that are plentiful are about 1" in diameter with coral colored
> flesh, and are sour and rather tannic. I don't have an apple grinder or
> a cider press. What would be the best way to utilize these to make an
> interesting cyser or apfel (sp?) lambic?
>
> If I quarter them and add to the fermenter, will the yeast break them up
> and suck out the juice? Should I freeze them first so they'll release
> their juice? Crabapples have so much pectin, I don't think pectin
> enzyme will help a lot.
>
> Thanks, and best regards,
> Bob

Ray:

What do you have to say about the wine?

Oregon

On Mon, 13 Sep 2004 22:35:10 GMT, "Ray Calvert"
> wrote:

>Years and years ago I made wine by cutting them up but I cut them smaller
>than quarters. Probably 8ths for the size you are talking about. I did use
>plenty of pectic enzyme. Your idea of freezing them first is a good one
>too. I then fermented on the pulp for a week and then squeezed them out by
>hand and finished fermenting in secondary. Today I would use my wine press
>at the end of the week.
>Ray

That is a harder question. That was among my first efforts. 25+ years ago.
I was impressed at the time but I was not wine savy and had no group like
this to help me so I was feeling my way in the dark. Further, it was before
I had airconditioning so I was making and storing it in awful conditions.
Rooms that easily exceeded 100 deg F. But I enjoyed it. It would be better
if you had an apple grinder and press. But it is possible to do it the way
I did it back then.

Ray

"spud" > wrote in message
...
> Ray:
>
> What do you have to say about the wine?
>
> Oregon
>
> On Mon, 13 Sep 2004 22:35:10 GMT, "Ray Calvert"
> > wrote:
>
>>Years and years ago I made wine by cutting them up but I cut them smaller
>>than quarters. Probably 8ths for the size you are talking about. I did
>>use
>>plenty of pectic enzyme. Your idea of freezing them first is a good one
>>too. I then fermented on the pulp for a week and then squeezed them out
>>by
>>hand and finished fermenting in secondary. Today I would use my wine
>>press
>>at the end of the week.
>>Ray

That is a harder question. That was among my first efforts. 25+ years ago.
I was impressed at the time but I was not wine savy and had no group like
this to help me so I was feeling my way in the dark. Further, it was before
I had airconditioning so I was making and storing it in awful conditions.
Rooms that easily exceeded 100 deg F. But I enjoyed it. It would be better
if you had an apple grinder and press. But it is possible to do it the way
I did it back then.

Ray

"spud" > wrote in message
...
> Ray:
>
> What do you have to say about the wine?
>
> Oregon
>
> On Mon, 13 Sep 2004 22:35:10 GMT, "Ray Calvert"
> > wrote:
>
>>Years and years ago I made wine by cutting them up but I cut them smaller
>>than quarters. Probably 8ths for the size you are talking about. I did
>>use
>>plenty of pectic enzyme. Your idea of freezing them first is a good one
>>too. I then fermented on the pulp for a week and then squeezed them out
>>by
>>hand and finished fermenting in secondary. Today I would use my wine
>>press
>>at the end of the week.
>>Ray

Thanks Ray, appreaciate it.

Steve
Oregon


>Ray Calvert wrote:

>That is a harder question. That was among my first efforts. 25+ years ago.
>I was impressed at the time but I was not wine savy and had no group like
>this to help me so I was feeling my way in the dark. Further, it was before
>I had airconditioning so I was making and storing it in awful conditions.
>Rooms that easily exceeded 100 deg F. But I enjoyed it. It would be better
>if you had an apple grinder and press. But it is possible to do it the way
>I did it back then.
>
>Ray

Thanks Ray, appreaciate it.

Steve
Oregon


>Ray Calvert wrote:

>That is a harder question. That was among my first efforts. 25+ years ago.
>I was impressed at the time but I was not wine savy and had no group like
>this to help me so I was feeling my way in the dark. Further, it was before
>I had airconditioning so I was making and storing it in awful conditions.
>Rooms that easily exceeded 100 deg F. But I enjoyed it. It would be better
>if you had an apple grinder and press. But it is possible to do it the way
>I did it back then.
>
>Ray