Schlenkerla

Recipes 

Its sounds good and pretty conservative for a 1st stab. 4:1 verses my 2:1

Try a small one gallon batch and see how you like it, I'd say it'll be tart w/o back sweetening. Do that before you go to 5 gal.

I've seen a few cranberry beers somewhere. I'll look for them. OK

I found a cranberry maibock but it called for 1 can of cranberry sauce per gal of beer. Sounds damn tart. it also called for a jar of orange marmalade too.

I'd go with what you have and make a small batch. I don't think you'd be over doing it at all. Less is always better than too much. On batch number two you could up it a little.

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BS Nano-Brewery

Primary: Irish Red Ale, Dead Ringer IPA
2ndary: Red Zinfandel
Drinking: Irish Blonde, House Amber
Next: SNPA Clone, Cali-Common, Another Amber

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Vidiot

Recipes 

I bottled my first batch(classic recipe) a bit over a week ago after about 4 weeks in the carboy. It is amazing. Dry, tart and a small amount of carb(better than the still was).

This will be brewed again quickly, that is for sure.

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Picnic Tap:: Cranberry Apfelwein
Bottle: Pumpkin Ale

RIP: Nut Brown Ale, Dry Vanilla Stout, Ed's Apfelwein, Belgian Dubbel, Basic Hefeweizen

CBBaron

Recipes 

Check with a natural foods store or in the organic section of your grocery. My grocery store has 100% Cranberry juice in the organic section. The juice blends usually contain only a little cranberry and mostly apple or white grape. A bottle or two of the real thing should give you better control of the flavor.
"WARNING - 100% Cranberry juice is a very strong, tart juice, use sparingly".

Craig

Schlenkerla

Recipes 

I think you have a good ratio if you use cranberry cocktail juice. I think 4:1 is very conservate 2:1 will give it a little bite but I don't think its too much on unfermented juice when I make it up.

I went back to look at your recipe, it has apple juice concentrate. - You'll be at a ratio slightly higher than 4:1. It sounds like a good starting point.

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Success is getting what you want. Happiness is wanting what you get. - Dale Carnegie

BS Nano-Brewery

Primary: Irish Red Ale, Dead Ringer IPA
2ndary: Red Zinfandel
Drinking: Irish Blonde, House Amber
Next: SNPA Clone, Cali-Common, Another Amber

|Myeast 50327|Easy Hop Oast|

Movinfr8

Recipes 

Am about 3 days from bottling my first batch, and everything is going well, but I used red star champagne yeast. Thinking yeast is yeast, right??
I swear it just hit me today, that this stuff might shoot out like champagne when opened.
Flame on at the noob, and help if you have any suggestions about maybe priming with less than the recommended amount of sugar, or just bottling w/o sugar (it is a pretty good drink just as it is)
thanks in advance,
Norm

98EXL

Recipes 

I'm awaiting the arrival of my better bottle, and yeast, then batch #2 starts

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Dr_Deathweed

Recipes 

I have been staring at this thread for about a week now, and I am salivating...... I'm thinking of trying a batch for myself, then doing a second with double the sugar and bottle it like a table wine... viola! instant Christmas presents! While I did make it through 40 some odd pages of text, has anyone (I'm sure you have) bottled it like wine?

EdWort

Recipes 

I don't recommend adding more than 3 pounds of dextrose to a 5 gallon batch. Any more will make it drier than a popcorn fart.

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EdWort

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Haus Pale Ale, Bavarian Hefeweizen, Robust Porter, Oktoberfest Ale, Wounded Knee IPA, Rye IPA, BCB IPA, Kolsch, Apfelwein

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efreem01

Recipes 

Quick question, why 6 weeks? I've had mine going for 3 weeks now and it seems that active fermentation is over. Is there any clarifying to speak of? Conditioning? There's basically no trub.

The reason i ask is i'm sick of waiting! Lol. BTW i did a 6 gallon batch with 1 packet of Montrachet. Maybe fermentation will take a bit longer.

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Schlenkerla

Recipes 

No - I think you are OK the champagne yeast is just a flavor/aroma style, like that of Flor Sherry, Cote De Blancs or the well known Montrachet.

Prime like beer 5oz by weight for 5 gallons or 1oz/gal. Just make sure its good and done before you bottle. The Final Gravity should be 1.000 or less. The cider should be clear. You can hold a flashligh to it and it should be see through. You will see tiny bubbles coming up forever so don't let that bother you if you see it at racking time.

Let it carb 3 weeks at room temp. Then fridge for 3-4 days. Drink cautiously.

__________________
Success is getting what you want. Happiness is wanting what you get. - Dale Carnegie

BS Nano-Brewery

Primary: Irish Red Ale, Dead Ringer IPA
2ndary: Red Zinfandel
Drinking: Irish Blonde, House Amber
Next: SNPA Clone, Cali-Common, Another Amber

|Myeast 50327|Easy Hop Oast|