Fresh Cranberry Recipe
Scott Freedman
available everywhere here in 12oz bags ($1), I plan to freeze them until
I'm ready, but I don't have any recipes in my books and either does
Jack's site. Any favorites out there?
Scott
Greg Cook
<sfre...@nni.com> wrote:
My cranberry melomel turned out terrific. We drank it yesterday with the
Turkey. It was sublime. Next time, I will use more cranberries, though.
It could use some more berry flavor. If you use sugar instead of honey,
you'll definitely need more cranberries to carry the flavor.
----Greg
prairi...@hotmail.com
http://www.ndsu.nodak.edu/instruct/grcook/wine/
Linda de Beaudrap
hearty Lalvin (probably 1118) and proceeded along the lines of any berry
wine. I no longer have my notes but don't believe any acid adjustment, and I
added no tannins or oak because I wanted a pure fruit experience.
I got a light-bodied red, you could read large print through the glass, with
full nose and flavours absolutely typical of the fruit. About 12% alcohol,
and fermented to .990. Straight up Cranberry summer wine. It had a
delightful acid zing on the tongue, ever so slight, you would swear it was
just a bit bubbly but it was an acid zing. Again, typical of the fruit which
was my goal.
This wine was an absolute treasure to serve with roast poultry, and was very
nice on the patio on a hot afternoon. It aged for about 4 months in the
carboy and the last of them for a bit over a year in the bottle. Who knows
how much longer it might have gone, I couldn't keep it away from the
corkscrew but it was getting better at the end.
A most worthwhile endeavour, and at $20 for the fruit (you need 20 bags to
make 15 pounds) and some sugar, you can't damage your wealth giving it a
try.
One caution - make absolutely sure you are stable. This wine fermented right
down to .990 for me (and was wonderful left dry).
I also made a batch from Ocean Spray Cranberry Cocktail once - It was good
but not like the whole berry. Sort of a kit wine version. I rushed that
one into the bottle just a bit (I was young then and thought it was done!) I
got a sparkling rose out of it that time, but a few bottles had to be mopped
up. I have never tried to make sparkling wine, but those of you who do
would be interested in cranberry I am sure. Turkey Champagne!
Rick de Beaudrap
"Greg Cook" <prairi...@hotmail.com> wrote in message
news:B823CB03.26215%prairi...@hotmail.com...
Ross W. Powell
and cloying. Just make a standard apple wine and add a couple bags (24 oz.
total) of cranberries to the primary ferment. Just cover the frozen
cranberries in boiling water and crush them before you add them.
Scott Freedman wrote:
--
Ross W. Powell
Arcadian Productions Inc.
4068 Browning Road
Sechelt, BC
V0N 3A1
(604) 885-0606 office
(604) 885-0650 fx
Shawn Gibbs
<arcad...@dccnet.com> writes:
>I prefer Cranapple to straight cranberry wine, which can be a bit flowery
>and cloying. Just make a standard apple wine and add a couple bags (24 oz.
>total) of cranberries to the primary ferment.
Sounds quite tasty ... almost cider-ish. One question though: Would that be a
couple bags per gallon- or 5-gallon batch?
Shawn
Jack Keller
Scott, you didn't look in the right place. Go to my "Making Wines
from Wild Plants" section at
http://winemaking.jackkeller.net/plants.asp and scroll down to
"Highbush Cranberry Wine."
Jack Keller, The Winemaking Home Page
http://winemaking.jackkeller.net/
xxxx
more cranberries in our freezer than we know what to do with from picking 40
lbs of them this summer. I might use them to make a batch of wine in a few
months.
thanks.
"Jack Keller" <winem...@lycos.com> wrote in message
news:cb6045a1.01112...@posting.google.com...
Jack Keller
I make cranberry wine every other year. A well-balanced cranberry,
aged for a year, will taste quite close to white zinfandel. I have
never made one that didn't place in competition, and two (both sweet)
have won best of show. However, aging after bottling is essential as
the young wine has a rough finish for a good 6-9 months. A few months
back we drank the last of a 1996 (Best of Show) and it was still
improving after 5 years; it was wide, smooth, chewably fruity, and
very nice in the finish. The only clue it was cranberry was the nose,
which was quite magnificent.
Scott Freedman
How sweet do you like to make this wine? Does you recipe make a decent
dry wine?
Scott
Jack Keller
> dry wine?
Scott, the recipe makes a dry wine. I then stabilize and sweeten to
taste--usually, around 1.008-1.010. I personally like it dry, but
judges seem to prefer it sweet.
By the way, if you can find a source for freshly picked berries (or
frozen immediately after picking), the wine will excell in flavor.
Commercial berries (20-oz cello packages in supermarkets) make good
wine, but the freshly picked wild ones make exceptional wine.
Scott Freedman
I have "fresh" packages of Dole berries. Would you up the amount of
fruit because the flavor isn't as strong in these? I was planning on
following your Highbush recipe and using 3 lbs to the gallon.
Scott
Jack Keller
> fruit because the flavor isn't as strong in these? I was planning on
> following your Highbush recipe and using 3 lbs to the gallon.
Scott, yes, I would increase the amount to 4 to 4½ pounds. Reduce the
sugar to 2 pounds per gallon and increase the pectic enzyme to ¾
teaspoon. Leave the water the sameand ferment any extra liquid after
pressing on the side in an appropriately sized bottle with #2 bung and
airlock. Use the extra for topping up with.