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