Anyone ever used them in a beer? My parents have a tree that is yielding a ton of them, and they are ripening up nicely. Extremely tart a month ago, a touch sweeter now, will probably be perfect by mid sept.
I made a cranberry saison last year that was simply awesome. A nice tart crisp beer, with some nuance/phenolics/esters from the yeast and the cranberries. Might try to do the same thing with the crabapples since we have a ton of them.
I don’t know much about their composition, but I would guess there is a ton of pectins in them. I just drop these out using a pectic enzyme? I plan on harvesting, freezing, maybe coarsely chopping, then doing a 2nd ferment with them submerged in the beer in a paint bag for easy removal (after a “learning experience” with the cranberries last year).
Any experiences/thought appreciated-