As we all know apples = cider.
I don't particularly like cider but the only other options were crab apple jelly and crab apple wine.
So, courtesy of the posh juicer attachment on my equally posh Magimix I ended up with about a pint and a half of crab apple juice. It smelled amazing but a quick taste revealed what I though was possibly the most sour taste know to mankind. Despite this, a hydrometer showed a respectable OG of 1040. So, into a pop bottle it went along with some generic wine yeast. Two weeks later and the gravity is 1005, it's beautifully clear and it smells like cider.
I took a sip. Mouth puckering comes nowhere near describing the experience. When I had recovered I put a few tablespoons in the bottom of wine glass, added about a quarter of a teaspoon of table sugar and swilled it until it dissolved. Still pretty sour but just bearable. At this point I gave it to my lovely other half, with a warning to only take a small sip. I'm worried that I may have damaged her looks forever. The pucker was so extreme that I think her lips may have swapped sides. She says she will tell me what it tastes like when the saliva returns to her mouth.
So, crab apples then. Just say no.
