We make a soft cider from crabb apples in the fall
, the recipe is really simple pick the apples, wash them, then cut them in half, fill a 5 gallon pail 3\4 full then add 3 teaspoons creme of tarter, cover with boiling water
them let sit for 3-5 days. Pour the juice through cheesecloth and sweeten to taste with sugar syrup. Freeze the juice in plastic jugs keeps forever.
If you can make the juice into hard cider, then "Jack it" by putting a coil of rope into the bucket and let it freeze then pull it and out knock the ice off, after few freezings you will have apple liquer.