Any help on this would be greatly appreciated.
Joel
http://winemaking.jackkeller.net/highbush.asp
Cranberries are cheap this time of year and easy to process for wine.
I have made it and I think a number of others have as well. Cranberry makes
an excellent wine. A few comments are that cranberry is a powerful taste.
When I make it again I plan to cut the fruit in half and substitute a can of
frozen Welch's Niagara. But that is my plan. You might want to make it as
give the first time.
Another comment, and this pertains to many of Jack's recipes, is that it is
designed to yield 1 gallon of wine, not fill a 1 gallon carboy. If you
multiply it by 6 to set up a 6 gallon carboy you may well end up with 9
gallons of must. But after you rack off the fruit and then off the
sediment you will probably end up with about 6 gallons. Just don't be
surprised.
Ray
"Joel Sprague" <jspr...@cox.net> wrote in message
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Joel
"Ray Calvert" <gsi...@sbcglobal.net> wrote in message
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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:
1 gallon Ocean Spray cranberry juice. Go mine in a jug that doubled as
the fermenter.
1.5 lbs granulated sugar
2 tsp acid blend
1 tsp pectic enzyme
1 tsp yeast nutrient
One packet red wine yeast. I used Red Star Pasteur Red.
1 tsp bentonite (?) I don't have the quantity written but I'm sure I
added it. I wanted faster results so I used that as a clarifying agent.
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.
CRANBERRY WINE
· 3 pounds cranberries, fresh
· 1 pound raisins
· 2.5 pounds granulated sugar
· 1 campden tablet
· 1/2 teaspoon nutrients (yeast energizer)
· 1/2 teaspoon dry pectic enzyme (3 drops liquid)
· 3/4 teaspoon acid blend
· 1 package wine yeast (Montrachet)
· 1 Gallon of water
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
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