Wandering through my allotment this weekend I was struck by the fact that although everyone had had a pretty bad year for apples, the hardier crab apples had done OK.
If you find yourself in the same situation, you could consider making a cider with crab apples as the main ingredient. The crab is a bitter apple and so is great for cider, but the tough skins make them a challenge if you haven’t got a high powered scratter.
However, if you freeze crab apples you will find that once thawed, they are as soft as any other apple and can be turned into cider with ease.
So, leave the apples out for the first frosts and let nature do the hard work, before squeezing out some excellent juice and get the brewing process going.