Ingredients
- 2–3 pounds crabapples (enough to make 16 –32 ounces of juice)
- 5 gallons sweet cider
How to Make It
- Rinse and sort the crabapples, then process them in your juicer. Alternatively, purée the crabapples in manageable batches in a blender or food processor, then pour the pulp into a sieve lined with a clean dishcloth or glass cloth and set over a large bowl. Allow the juice to drain through, then gather the corners of the cloth and carefully twist and squeeze, extracting as much juice as possible.
- Combine the crabapple juice and sweet cider in a 6-gallon pail or carboy and mix well. Keep refrigerated.
