Hacking crab apples


#1

Hey, folks, Ive got about 15lbs of crab apples that need to be hacked into something.

Let me know if anyones interested, what about Dominion cider, guess thats too small a batch.

-Bob


#2

Great source of pectin for other uses! Crabapple jelly doesn`t require the addition of pectin to set. You can boil the crabapples and save the liquid pectin, or add them to a jelly or jam recipe directly.


#3

crab apple wine?
cider?
crab apple beer?

There’s a theme there but I can’t put my finger on it.


#4

Yes!

But to be clear, Im giving these apples away to anyone who wants to make cider (ie so I can get a bottle off them later …)


#5

Pure crab apple cider is incredible! VERY tart and rich and a beautiful colour. Unfortunately 15lbs is only likely to yield 4L or so.

These should really go to someone making homemade cider. However if you have no other takers, I will happily add them to these bins. :smiley:


#6

Those apples look very delicious. Looking forward to whatever you make from those :wink:


#7

Crab Apple Ghost Chilli Pepper Sriracha or similar sauce? Will make a great tart and hot sauce!


#8

Ooooooh, bear bait!


#9

crab apple chutney!


#10

I boiled em up and will ferment them with a kefir grain. Mildly alcoholic!


#11

Just came across this. Cider Making Workshop at Science World This Sunday Sept 24th, 2017 7pm-9pm $12


#12

Hi Marc, I would of course be into a cider pressing event, but these crabbers were getting a bit smushy; I mean they lasted longer than I expected, so found some time to chop n’ boil them up the other day. Lately Ive been fermenting redcurrant juice from a similar bounty of my own redcurrants - its makes a delicious fizzy drink thats quick and easy to make and you dont need a mother!

-Bob


#13

Wow that workshop looks cool. It’s sold out already.


#14

I got a $12 book that explains it all. I followed it last year and made great cider. I got frozen apple juice from The Fruit Guy, but you can also use Santa Cruz organic 2.84L apple juice and use the same bottle to ferment it in.


#15

Hey Bob - do you remember the name of the book?