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.

-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

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