METHOD:

1. Select only sound and ripe fruit. Wash lightly and chop up apples, but avoid cutting the bitter seeds. If a press is not available, place cut-up fruit in nylon straining bag. Crush, press and strain out juice into primary fermentor. Immediately add Campden (crushed) into juice.

2. Keep all pulp in bag, tie top and place in primary.

3. Stir in all other ingredients EXCEPT yeast. Cover Primary.

4. After 24 hours, strain juice from pulp. Discard pulp. Add yeast. Cover Primary.

5. Stir daily and check Specific Gravity.

6. When ferment reaches S.G. of 1.040 (3-5 days) siphon wine off sediment into glass jug secondary. Attach airlock.

7. When ferment is complete (S.G. has dropped to 1.000 -- about 3 weeks) siphon of sediment into clean secondary. Reattach lock.

8. Siphon again in 2 months and again if necessary until clear before bottling.

VARIETIES

Crabapples (Malus L.) are hardy trees, easy to care for, excellent flowering landscape addition. For jelly and winemaking the smaller apple-like fruit are very welcome. Good varieties to plant: "Dolgo", white blossoms, good flavor; "Hopa", rose-red blossoms; "Royalty", purple foliage, maroon flowers.