Cranberry Wine from Juice - Recipes?

Be carefull, the frozen concentrate is not 100% cranberry. Read the ingredients.

I made a 5 gal batch of wine from Welch's 100% Cranberry last year. I basically followed Jack's Cran-Raspberry wine recipe. It turned out very well, but it was a bit thin and light-bodied. So at the end I added a half can of Welch's white grape concentrate and a half can of Welch's cranberry concentrate, then sweetened it with sugar syrup to taste. I just make it as a novelty wine for the neighbors this time of year, there's no way I could drink 25 bottles of cranberry wine.

Paul

I will post a recipe I drummed up to use up a gallon of Ocean Spray cranberry juice I got at Big Lots. the result was lighter in color, like a blush. It is very tart, which came from having too much acidity I think. I have some suggestions I'll add after the recipe. I'm hoping somebody can give me some suggestions on using real cranberries since I got 6 pounds of them. I do like cranberry wine.

Ocean Spray Cranberry Wine Experiment Ingredients:

Take away two cups of cranberry juice, along with a tablespoon of sugar, to create a starter for the yeast. With the starter going, warm the cranberry juice in a pot in order to quicken transferring all that sugar. Don't boil. Introduce all the sugar, blend, enzyme, nutrient, and bentonite. Stir vigorously until dissolved and homogenous. When I used the original container as a carboy, I had leftover liquid. You'll want to take some juice out before adding yeast if you use such a small container.

I don't have the SG measurements since I started this before I began recording that kind of thing. I started the process on 8/27, racked in September, and bottled towards the end of October. During secondary fermentation, I kepted it in my kegerator at 40 degrees Fahrenheit. I noticed how a lot of red stuff had settled to the bottom of the containers I was using.

My post-mortem advice after the fact would be to take away the acids. I don't think the juice needs it. I was satisfied with everything else, but I wonder if I can expect the same color from real cranberries.

The resulting flavor has the unique tartness of cranberries, although there still is a touch of cranberry to the flavor. IMO it came out dry.

Here's a recipe for some Cranberry wine that I am making now, won't know how it turns out for a couple months

CRANBERRY WINE

Chop cranberries coarsely. The goal here is the break the skin on every berry to help the juice leach into the water. Place them in mesh bag and in the primary fermentor with raisins Boil water & sugar let cool for (1) hour and pour over fruit. Let cool and add crushed Camden tablet Wait for (12) hours and add pectic enzyme (make sure it is less than 75 deg.) Check S.G. and adjust sugar, Should be 1.080-1.095 Add yeast starter and mix in well. Cover primary fermentor with cloth. Stir daily for five -seven days. At 70deg. When the S.G. reaches 1.030 strain fruit, squeezing out as much juice as possible. Stir and mix up lees and put into secondary fermentor, and place airlock on the bottle. (Do not splash the wine during this step) Let stand at 60-65 deg until it stops bubbling and the S.G. is .998 4-6 weeks

Bart

Cbcooper21