I made a cranberry wine to serve at this year's Thanksgiving dinner. Used a recipe from Jack Keller's site that called for 2# cranberries and 1# currants (plus Jack's other ingredients) per gallon. I used raisins instead of currants and fermented with Cote Des Blancs yeast. The wine finished up at pH 3.38 and TA 1.0%. It was tart, like I think cranberry wine should be, but it was a bit too sweet for my tastes.
I'm going to try a new cranberry wine for next Thanksgiving. I think I'll eliminate the raisins in this new batch to see if I can bring out more of the cranberry flavor and finish dryer. I'll use a starting specific gravity that will result in an alcohol content similar to German Rhine Wines. Without raisins I believe the wine will be too thin and I'm considering ways to build body in a fruit wine. I read where bananas are used for this purpose. For those who know, how many pounds of bananas should you use for a five gallon recipe of wine? Any other ideas on ways to build body into fruit wines will be appreciated. Thanks.
Bill Frazier Olathe, Kansas