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Superstore cranberry cocktail wine

So, got 3 gallons of no name brand "Cranberry Cocktail", contains grape juice, cranberry juice, and citric acid...cost about 12 bucks I think. 1/2 a pail of corn sugar to get it up to starting sg of 10%, few tsps of yeast nutrient and let er go. 1.5 months later I'm loving this stuff! Amazing red color, has a "tanniny" taste like a red but the crispness of a white. Started 5 more gallons after I tasted the first batch before it was even done. I think I'm going to get myself a bunch more of this juice before they change something in it, right now it has the perfect blend of acid, grapes and cran. If anyone is interested I can post a link to some shots of the wine and some of the juice. You can't go wrong with this stuff especially for how little it costs, I'd rate it about 10 steps up from the cheap white zinfandel kits I've been paying 2 times as much for!

Reply to
Dirty Harry
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I'd be interested in seeing your results. I've not seen mention of using corn syrup before in place of sugar.

Reply to
HarveyCA

On Tue, 12 Jun 2007 20:08:27 GMT, against all advice, something compelled "Dirty Harry" , to say:

Post away.

Reply to
Steve Daniels

It's actually corn sugar, the pail reads "Dextrose Corn sugar - available in dry form dextrose is 100% fermentable, its identical to sugar found in natural juice. Used to extend high acid juices and to fortify those which may be sugar deficient. Also great for beer"

Reply to
Dirty Harry
.

I misread the original post, for some reason I saw Corn Sugar as Corn Syrup. Do you use the corn sugar in the same adjustments as sugar?

Reply to
HarveyCA

Sounds easier than what I did. I simply used 1 gallon of water, 3 lbs of cranberries, and 3 lbs of sugar, plus the yeast.

I found out why what I did doesn't work very well - cranberries jell. That's why people use them to make a jell sacue called cranberry sauce. I can cranberry wine jelly.

How can I arrest the jelling of the wine?

Jason

Reply to
Jason Harvestdancer

Cranberries are naturally high in pectin, which is a gelling agent commonly used for jams and jellies.

Pectin enzyme will break down the pectin and prevent it from forming a gel.

Reply to
Paul Arthur

Yes, you should consider pectic enzyme with any fruit. It will remove the pectin which can cause a haze even if it does not jell and it gill give you better juice yield from your fruit.

Ray

Reply to
Ray Calvert

This sounds great, does it have a tart finish? I have several questions and am very interested in doing this.

Superstore? Is that a brand of store? I'm in the US, and Walmart and Target doesn't have it. Wondering what the store was.

SG of 10% - ?? What does this mean? What would the Hydrometer read? Do you mean you raised the SG from x to x+10%? I just don't understand.

This is great thread and looks like a great recipe. DAve

Dirty Harry wrote:

Reply to
Dave Allison

Sorry, I added sugar until a potential alcohol of about 10% or 1.075sg, I have another batch going now and Im going with a starting sg of 1.080. Sorry for not getting any pictures yet, I'm in the middle of moving. Superstore is just a brand of grocery store in Canada. I used the cheapest juice they had and its not even straight cran, its a cocktail blend, it just so happened that the blend they had worked awesome! I borrowed some 12.5 gallon carboys for my next batch :-D

Reply to
Dirty Harry

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