Pick crab apples when really ripe and mix with cooking apples. Grate all the apples into a plastic bucket, using only a stainless-steel grater, or crush them well. Pour on boiling water, allow to cool, then mash with your hands. Allow wine must to stand for 3 days. Stir daily. Now strain through wine bag into a gallon jar. Make up sugar syrup with 850 ml (1½ pints) of water and the sugar and pour into wine jar. Grate orange and lemon rind and squeeze juice into jar. Prepare yeast and allow to ferment for a while, then put into wine jar and make up liquid with boiled, cooled water to full amount. Leave wine to ferment for 4 months, then siphon into a clean gallon jar and leave for further 3 months. Another good wine can be made with 1 kg (2¼ lb) of crab apples and 450 g (1 lb) of blackberries using the same method as above.
Recipe from Jenny Stone.