We made crab apple wine a long time ago. 3 lbs crab apples. 3lbs sugar 1 gallon water. 1oz yeast. Halve the apples, pour over the water boiling, leave to sok for a week. Strain onto sugar and add yeast. Put liquid into demijohn as per usual and leave to ferment out. Best kept for 12 months or so before drinking. Also best made with reddish crabs!