Here is one of the easiest recipe I’ve tried this Autumn, and one that can still be tried. There are still crab apples on some trees, and enough on the tree outside my flat to give this wine a go.
I have now bottled the wine, and it has a fruity smell. I really think this is worth trying as the equipment needed is minimal and the ingredients needs is also minimal and at little cost.
- 4 litres of crab apples
- 4 litres of water
- 1 1/2 kilos brown sugar
Soak the crab apples (sliced) in the water for two weeks, stirring daily. (I personally did it for one week in a fairly warm flat. The sight of flies hovering over the bucket and scum forming on top forced my decision).
Strain the liquid and add sugar and stir well and often til it begins to ferment. (you will know it has begun fermenting as bubbles start rising to the top).
Put it in a cask or jar, cover it with a cloth and leave til fermentation ceases.
Bottle and leave three months before drinking.