A Tiger Barn Cattery Wine Recipe

Any crab apple wine recipe is straightforward, but if you have yellow or green crab apples use white grape juice and sultanas, but if they are red use raisins and red grape juice.

Whichever crab apples you have you can spend hours cutting them open and removing the pips by hand, or you can freeze them, crush them after the boiling water cools and skim the pips from the surface while the campden tablet is working.

You can see from the record below I used half a gallon of crab apples to blend with blackberry, plum and gooseberry wines so I called it Crab Apple Surprise!, but this crab apple wine recipe is straight.

3.5 Lbs of Crab Apples (These were red)
8 Oz of Raisins or 1/2 litre of red Aldi grape juice
4 pints of boiling water
1 crushed campden tablet
1/2 tsp pectic enzyme
1/2 tsp citric acid or 1/2 a lemon's juice
1.25 Lbs of sugar
1/2 tsp of yeast nutrients
Gervin Varietal D Yeast


I had some over sweet pints still in search of a home, so it was half gallon time again. I suppose the surprise is that it's only half crab apple, and the rest is Blackberry, Plum and Gooseberry, but still, I have a nice crab apple wine recipe to share ... and it's slightly different from the previous one.
Will this be the last of the vinter's House Special blends for 2010?


From my notes:

Half Gallon of Crab Apple Wine

Friday 15th October 2010

Picked 2 Lbs of red crab apples from the garden tree
Soaked for several hours with two campden tablets.

Cut the seeds out of the apples and broke the flesh into small pieces
Added 8 Oz of raisins
Added 4 pints of boiling water and left overnight.

Saturday 16th October

9 AM
Add 1 tsp Pectic Enzyme

2 PM
Make SG up to 1.090 with 1 Lbs of sugar
Added 1 tsp TronOzymol
Added Gervin Varietal D Yeast

19th October 2010

Strain into demijohn
SG: 1.010


19th October 2010

4 Pints of Crab Apple mixed with 2 Pints of Blackberry, 1 Pint of Plum III and 1 Pint of Gooseberry II
SG: 0.997

23rd October 2010
No sign of fermentation - Probability is that the alcohol content is too high or not enough sugar or something else, but either way, it's not started again.

30th October 2010
SG: 0.997
Added a crushed campden tablet


Clearing & Maturing: 1st Feb 2011

Bottled: 20th February 2011 - 6 x bottles

Drinkable: February 2012