Crabapples are a type of wild apple that can be used to make alcohol, specifically hard cider. The process of making alcohol from crabapples is very similar to making regular hard cider, but crabapples tend to be smaller and more tart than traditional cider apples. With some basic brewing equipment and techniques, it is possible to make a tasty alcoholic beverage from crabapples gathered in the wild.
What are Crabapples?
Crabapples are small, sour apples that grow wild across many parts of North America. There are over 100 varieties of crabapples, ranging in size, color, and flavor. They tend to be around 1-2 inches in diameter, much smaller than grocery store apples. Crabapples have very hard, tart flesh and are often too sour to enjoy raw. When pollinated, crabapples can produce miniature bitter apples. They have an astringent, acidic taste due to high levels of tannins.
While crabapples are not ideal for fresh eating, they can be utilized in cooking and brewing. When cooked down into jams, jellies, or syrups, the sweetness becomes concentrated. Fermenting crabapples converts their sourness into alcohol while preserving some of their fruity flavor.
Why Use Crabapples for Hard Cider?
Crabapples have several advantages when making hard cider:
- High tannin and acid content – Crabapples contain higher levels of tannins and malic acid compared to regular apples. These compounds are desirable in cider making. Tannins add structure and complexity. Acidity enhances the flavor.
- Wild source – Crabapples can be foraged for free instead of buying juice apples. This allows you to make cider fromlocal, wild ingredients.
- Unique flavor – The sour, astringent taste of crabapples gives the cider a different character than cider from regular apples.
The main downside to using crabapples is their small size. You need 10-12 pounds of crabapples to produce 1 gallon of juice. So it takes more effort to gather enough crabapples for a batch of hard cider.
Step-by-Step Instructions
Follow these steps to make hard cider from foraged crabapples:
1. Gather and Sort Crabapples
– Collect crabapples once they have fully ripened in early fall. Always ask for permission before foraging on private property.
– Sort through the crabapples, discarding any that are moldy or damaged. Rinse to remove debris, dirt, and pesticides.
2. Chop and Press the Crabapples
– Chop the crabapples into small pieces, no need to core them. This exposes more surface area.
– Place the chopped crabapples into a pressing bag or bucket.
– Press the crabapples to extract all of the juice. A cider press works best, but you can also use a heavy pot as a press.
3. Measure Sugar Content
– Use a hydrometer to determine the sugar content (Brix level) of the pressed crabapple juice.
– The ideal Brix range for fermentation is 10-15°. If the juice is below 10°, add sugar until it reaches at least 10°.
4. Add Yeast and Ferment
– Pour the crabapple juice into a fermenter, either glass or food-grade plastic.
– Add cider yeast, like Safale S-04. Yeast energizer can also be added to aid fermentation.
– Seal the fermenter with an airlock. Allow to ferment for 4-6 weeks at 60-75°F until fermentation slows.
5. Rack, Clarify, and Age
– Carefully siphon the cider into a secondary vessel, leaving sediment behind.
– Optional: Add clarifying agents like bentonite or pectic enzyme to help clear haze.
– Let the cider age for several months up to a year before bottling. This improves the flavor.
6. Bottle and Carbonate
– Flavor additions like fruit juice or maple syrup can be added for taste.
– Siphon the clear cider into bottles or kegs, leaving any sediment behind.
– Bottle condition by adding a small amount of additional sugar to carbonate.
– Store for 2 weeks to several months before drinking.
Common Crabapple Cider Recipe
Here is a basic crabapple cider recipe for a 1 gallon batch:
Ingredient | Amount |
Chopped crabapples | 10-12 lbs |
Water (if needed) | As needed |
Sugar (if Brix is below 10°) | As needed |
Yeast energizer | 1 tsp |
Cider yeast | 1 pkg |
Optional: Malic acid | 1 tsp |
Follow the instructions above to press the crabapples into 1 gallon of juice, adding sugar and malic acid if desired. Add the yeast energizer and cider yeast. Ferment completely dry. Rack, clarify, and bottle condition. Refrigerate and serve chilled.
Conclusion
Crabapples are an excellent candidate for foraged hard cider. Their high acid and tannins give crabapple cider a complex, fruity flavor that is different than regular apple cider. It takes more effort to gather enough wild crabapples for a batch, but the end result is a unique wildcrafted cider made from local ingredients. With some simple homebrewing equipment and technique, you can ferment crabapples harvested right in your own backyard into tasty homemade hard cider.