Hello:
I've been lurking here for a few weeks and reading everything I can get my hands on about cranberry wine.
Never having made wine before, I was intrugued with Roxanne's recipe (see below). But as my goodies bubble away I am concerned if this is going to turn out sweet or too high in alcohol, too hot.
Since my research has found lots of folks that have made cranberry using this recipe or alternatively a starting out SG of 1.115, I was wondering if anyone would be willing to share thier impressions of the results. Too hot, too sweet just right, what?
I've made lots of beer before, and ya didn't have to wait so long for the feedback results. I guess my question stems from an impatient nature. Is that common with newbies too?
Take Care and TIA Steve Vegos Oregon
Roxanne's Recipe:
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 the primary fermentor. Add raisins, water, sugar, yeast nutrient, pectic enzyme, acid blend and crushed campden tablet. Stir well to dissolve sugar. Let sit over night.
The next day, check the specific gravity. It should be between 1.110 and 1.115. Add yeast and mix in well. Cover primary fermentor. Stir daily for five days.
Strain fruit, squeezing out as much juice as possible. Put into secondary fermentor and place airlock on the bottle.
For a dry wine, Rack in three weeks and return to secondary fermentor. Rack again in three months, and every three months until 1 year old. Bottle.
For a sweet wine, rack at three weeks. Add 1/2 cup sugar dissolved in
1 cup wine. Stir gently, and place back into secondary fermentor. Repeat process every six weeks until fermentation does not restart with the addition of sugar. Rack every three months until one year old. Bottle.Ths wine is best if you can refrain from drinking it for a year and a half from the date it was started.