cranberry wine method

Rick, I froze mine for a couple of months. Then I thawed them, put them in a nylon bag, and poured hot sugar water over them, and when it cooled down - fermented them in a fermentation bucket. There's a lot of cranberry gunk, so you need to add a bit more water. My cranberry wine came out very good; everyone was very pleased with it. Darlene Wisconsin

Rick - Here's some info. on my 2003 cranberry wine. It won 2nd place in it's category in the KC Cellarmasters Wine Classic this year. It tastes a lot like cranberries.

12 lbs cranberries, chopped in a food processer 3 gallons tap water (needed that volume to cover the berries in the fermenter)

-pH3.22, TA 1.00%, Brix 2.2 Add sugar to 18 Brix Add K Bicarbonate to lower TA to 0.7% Ferment with Fermiblanc yeast at about 65F.

The wine fermented dry with a beautiful red color and tart flavor.

-pH 3.12, TA 0.91%...it was too tart to enjoy

Add sugar to taste...about 4 to 5% total Blend 13000ml cranberry wine with 1500ml Sauvignon Blanc dry white wine. Add K sorbate 211ppm Filter thru. 1.0 and 0.2 micron cartridge filters Bottle ~ a nice novelty wine which I gave to lots of people for Thanksgiving. It was well received.

Bill Frazier Olathe, Kansas USA

----- Original Message ----- From: "Rick Vanderwal" Newsgroups: rec.crafts.winemaking Sent: Monday, January 03, 2005 2:35 PM Subject: cranberry wine method

Rick:

The first ever 5 gallon carboy of wine we made (last year) was cranberry. Used 10lbs cranberries, 5lb raisins, S.G. to 1.115., TA .7%.

This year's carboy will be 15lbs cranberry, 5lbs raisins and SG to

1.090 to 1.095., hopefully the TA will still be around .7%.

The first batch, rocket fuel, had to much alcohol, not enough cranberry. Acid tartness was fine. Used it with sierra-mist this last summer while painting the house. ;-)

Steve - Noobie Oregon

Do visit Jack Keller's site. He has a real good cranberry recipe and lots of good suggestions. I have made it and people who like cranberries really like it.

Ray