OK, here I am a total newbie, joined this group because I want to try my hand at making chokecherry wine. THEN I came across this thread on Crabapple wine..........I might need to try two different types! LOL!
Yooper since you seem to be the expert on crabapple wine I have a question, I have a chestnut crab (similar to centennial but a bit larger and ripens a bit later) and a Dolgo crab. do you combine these to make your wine? or just use the Centennial?
I like wines that are on the sweet side, similar to a pinot noir or a Riesling. How would the crabapple wine compare to these?
The strainer and wooden pestle, is that like the cone-shaped food press I use for other processing?
Code:
https://www.amazon.com/Mirro-9605000A-Canning-Accessories-Cookware/dp/B00002N5ZQ
I am sure to have more questions when the time comes, but now I am off to see how much room is in my freezer!
Thanks!