Crabapple Wine Recipe

Crabapples are often overlooked in the world of fruit, but these small and sour gems can be transformed into a delightful and tangy homemade . With their high pectin and acid content, crabapples are perfect for creating jams, jellies, and, of course, wine. In this article, we will guide you through a simple and straightforward recipe for making your very own crabapple wine.

To begin, gather a good amount of crabapples. The exact quantity will depend on how much wine you want to make, but a general rule of thumb is to aim for about 10 pounds of fruit per gallon of finished wine. Don't worry about juicing the crabapples beforehand – simply place the whole fruit into a blender or food processor and coarsely chop them. This will help release the flavors during the fermentation process.

Next, transfer the chopped crabapples to a large fermentation vessel, such as a glass carboy or food-grade plastic bucket. Cover the fruit with , leaving a few inches of headspace at the top. The water should fully submerge the fruit, allowing it to release its flavors into the liquid. To sweeten the wine, add sugar to taste. The exact amount will depend on your preference and the tartness of the crabapples, but a good starting point is about 1-2 cups of sugar per gallon of wine.

Once you have added the sugar, give the mixture a good stir to dissolve it completely. This will ensure that the sweetness is evenly distributed throughout the wine. At this stage, you can also add any additional flavorings or spices, such as cinnamon or cloves, to enhance the taste of the wine. However, keep in mind that crabapples already have a distinct and tart apple flavor, so these additions are purely optional.

Now, it's time to let the magic happen. Cover the fermentation vessel with a clean cloth or plastic wrap, securing it tightly with a rubber band or string. This will allow the wine to breathe while keeping out any unwanted contaminants. Place the vessel in a cool and dark location, such as a basement or pantry, and let it ferment for about 1-2 weeks.

During the fermentation process, the natural present on the crabapples will consume the sugar, converting it into . This will result in the formation of carbon dioxide, which you may notice as bubbles or fizzing on the surface of the wine. This is a good sign that fermentation is taking place. However, if you don't see any activity after a couple of days, you may need to add a wine yeast to kickstart the fermentation. Choose a yeast with moderate alcohol tolerance, such as Lavin D47 or Lalvin QA23.

After the initial fermentation period, it's time to transfer the wine to a secondary fermentation vessel. This can be another carboy or a clean glass jug. Carefully siphon the wine, being careful not to disturb the sediment at the bottom. This process, known as racking, helps clarify the wine by separating it from any solids or impurities. Leave some headspace in the secondary vessel to allow for any additional fermentation or off-gassing.

Now, it's time to let the wine age and develop its flavors. Seal the secondary vessel with an airlock, which will allow any remaining carbon dioxide to escape while preventing oxygen from entering. Store the vessel in a cool and dark place for at least six months, but for the best results, age the wine for one year. This will allow the flavors to mellow and harmonize, resulting in a smoother and more balanced finished product.

After the aging period, it's time to bottle your crabapple wine. Sterilize your wine bottles and fill them using a siphon or funnel. Be careful not to disturb the sediment at the bottom of the vessel. Seal the bottles with corks or screw caps, ensuring a tight seal to prevent any oxidation. Label the bottles with the date and variety of wine, and store them in a cool and dark place.

Now, all that's left to do is enjoy your homemade crabapple wine. Serve it chilled or at room temperature, and savor the unique tart and tangy flavors that only crabapples can offer. Whether you're sipping it on its own or pairing it with a delicious meal, this homemade wine is sure to impress your friends and family.

Making crabapple wine is a rewarding and enjoyable process. With just a few simple steps, you can transform these small and sour fruits into a delightful and tangy . So why not give it a try and experience the unique flavors of crabapple wine for yourself? Cheers!

crabapple wine recipe

How Long Should Apple Wine Age?

Apple wine should be aged for a minimum of six months in the bottle, although for optimal results, it is recommended to age it for one year. The aging process allows the flavors and aromas to develop and mellow out, resulting in a smoother and more complex taste. During this time, the wine undergoes chemical reactions that help it mature and reach its full potential. Here are the recommended steps for aging apple wine:

1. Bottling: After fermentation is complete, transfer the wine into clean, sterilized bottles, leaving some headspace.

2. Storage conditions: Store the bottles in a cool, dark place with a consistent temperature. Ideally, the temperature should be around 55-60°F (12-15°C). Avoid storing the wine in an area with large temperature fluctuations or direct sunlight, as it can negatively impact the aging process.

3. Aging duration: Allow the wine to age for a minimum of six months in the bottle. During this time, the wine will gradually develop complex flavors and aromas. However, for the best results, it is recommended to age apple wine for one year or longer. This extended aging period allows the wine to achieve its full potential and results in a smoother and more refined taste.

4. Patience: Aging wine requires patience. Avoid the temptation to open the bottles too early. The longer the wine ages, the better it will become. However, it's important to note that there is a limit to how long apple wine can be aged, and it varies depending on the specific characteristics of the wine. It's advisable to consult a wine expert or refer to the specific recipe or instructions you are using for more precise aging recommendations.

By following these guidelines, you can ensure that your apple wine reaches its full potential and delivers a delightful drinking experience. Remember, the aging process is crucial for the development of flavors, so allowing sufficient time for the wine to mature will yield the best results.


Making crabapple wine is a fantastic way to utilize the small and sour fruit of the crabapple tree. By simply chopping the whole fruit and covering it in water and sugar, you can create a delicious fermented that can be filtered to remove the pulp, leaving behind a flavorful and tangy wine.

Crabapples are not only great for making wine, but they also have a high pectin and acid content, making them ideal for setting fruit jams and jellies. Their tart and tangy apple flavor adds a unique twist to any recipe.

When making crabapple wine, it is important to choose a wine yeast with moderate alcohol tolerance that either ferments clean or adds light fruit flavors. Popular yeast choices include Lavin D47, Lalvin QA23, Red Star Premier Cuvee, or Lavin EC-1118.

After the fermentation process, it is recommended to age the wine for at least six months in the bottle, but for the best results, aging for one year is ideal. This allows the flavors to develop and mellow, resulting in a more balanced and enjoyable wine.

The process of making crabapple wine is relatively simple and the end result is a delightful and unique beverage. So, why not give it a try and enjoy the fruits of your labor? Cheers to homemade crabapple wine!

Photo of author

Thomas Ashford

Thomas Ashford is a highly educated brewer with years of experience in the industry. He has a Bachelor Degree in Chemistry and a Master Degree in Brewing Science. He is also BJCP Certified Beer Judge. Tom has worked hard to become one of the most experienced brewers in the industry. He has experience monitoring brewhouse and cellaring operations, coordinating brewhouse projects, and optimizing brewery operations for maximum efficiency. He is also familiar mixology and an experienced sommelier. Tom is an expert organizer of beer festivals, wine tastings, and brewery tours.