Crabapple - with our without raisins?

I find many of the crabapples I get produce a light-bodied wine. I think it needs significant body enhancement.

For the highly tart wine, you have a couple of options . . . . You could sweeten it up to balance the acid, or you could blend it with another low-acid wine.

Richard,

Thanks for the response. The crabapples I have are the type that are very similar to a regular apple. They are definitely edible once ripe and don't have the mouth-puckering tartness of some other crabapple trees around here (I know the ones you mean).

I guess I will go for a light dose of sultanas, maybe 1/2lb per gallon. Would this be light enough not to overpower the crabapple flavor/aroma?

I'm going to strain the must and pitch the yeast tomorrow, should I just chop the raisins and throw them in the primary with everything else and let the yeast have at them until it's time to rack?

Thanks again,

Simon.

That's what I do -- actually, if you can finely grind the raisins (I use a food processor with some water or must added) and let them sit in the must for 24 hours, that's best. Then you can get an idea from the gravity how much sugar the raisins are contributing to your wine.