Crab apple wine and pear wine?
I have read some of the posts and find them informative. I found for example the fruit should be chopped up. Few years back someone in my family juiced the crabs, didn't use any yeast, wanted natural yeast to start fermentation. It had lovely colour and not much else. I thought I could turn it into vinegar and put mother in it. It didn't work. So now I would like to do it myself and go about it in proper fashion. What about the apples on the ground, are they only good for compost. The crab apples I have are quite tart would addition of honey or sugar help in fermentation. There is also quite a lot of pears available which I can use for wine. On the subject of vinegar does the juice have to ferment before it turns into vinegar or could juice alone be used for that purpose? I know this is not where you want to discuss wine turning into vinegar.