Really? It looks more like the water in our dam at the moment.
Anyway. The crabapples spent about 10 days in the fermenter to do some fermenting. Siphoned off the liquid, squeezed juice out of the crabs, then added sugar and raisins to the lot. Now for some more fermenting.
In the next picture you can see the second fermenter with crabapples in the background. I started this batch 1 week later. That lot has to ferment a bit longer.
Then I will do the same thing again. Siphon off, add sugar and raisins and let ferment a bit more. Once the fermenting has stopped, it will all go into bottles. Then wait for at least 6 months. I sure hope it will then look and (more importantly) taste like proper wine. Fingers crossed.