I've used Yeast Bay's Voss Kveik the last couple of years for my cider, and will probably continue using it. I just pitch it directly into the must without any sulfites and count on the robustness of the yeast to take care of the details. It really seems to preserve more apple flavor in the finished cider than any other strains I've tried, and I've used LOTS of different strains in cider. I think it would work great in crabapple wine, as the acidity of the must doesn't seem to affect this yeast. Of course, there's no guarantee that a local Voss Kveik would be anything similar to what Yeast Bay sells. In fact, it's more likely than not a different strain or strains.