Crab Apple Cyser

[FermentingYeti]

I picked three five gallon buckets of crab apples and can go back for more if I want to. I'm thinking of making a cyser out of them. Anyone have experience with this? The fancier wine recipes I read say to go to all kinds of effort to cut them up and freeze them, thaw them out by boiling them and then skimming the pips and other excess stuff off the top. I of course don't want to boil since I'm wild fermenting. I'll likely just crush them in a press and then make my cyser using tips from Sandor's books. Any tips from folks who have tried this would be appreciated.