|The raw ingredients|
I did not think the strawberries would stand either washing or hulling - they were not the firmest of specimens - so I just put them into the bucket and mashed them, ignoring the bits of straw I could see. I sliced the crab apples with the food processor and put these in, and then covered the fruit with three pounds of sugar. Over this I have poured six and a half pints of boiling water, and the mixture smells more of strawberries than apples.
I added the yeast (a Chablis) and a teaspoon each of nutrient and pectolase after returning from a bonfire party on Sunday night, and then left it until Thursday evening, when I put the liquid into its demijohn. I now have every demijohn I possess in use, which I think is 27, and must get on with bottling some wine. Anyway, crab apple & strawberry wine is baby-girl pink, though I anticipate the colour will fade.
If you want to see how this wine turned out, including a photo of how it looks in its bottles, click here