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 nutrientUp 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