Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > Wine > Cranberry Wine

Reply
 
LinkBack Thread Tools Display Modes
Old 12-09-2009, 03:23 AM   #1
Wade E
Beer Buster
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Wade E's Avatar
Recipes 
 
Join Date: Mar 2008
Location: Middlebury, Ct.
Posts: 881
Liked 4 Times on 4 Posts

Default Cranberry Wine


21 lbs – Previously Frozen and Thawed Cranberries
15 lbs – White Table Sugar
1 – Red Grape Concentrate
6 tsp – Yeast Nutrient
3 tsp – Yeast Energizer
¼ tsp – Liquid Pectic Enzyme
¼ tsp – K-Meta
1 ½ tsp – Tannin
6 Gallons - Water
Pour 1 gallon of warm water in 7.9 gallon primary bucket or bigger.
Add K-meta, Tannin, Yeast Energizer, Yeast Nutrient, and Grape Concentrate and stir well. Put all fruit in fermenting bag and squeeze over primary to extract most of juices and then put bag in primary. Pour the 1 gallon of boiling water with all dissolved sugar over fruit. Fill the rest of the way with remainder of room temp water and check SG, it should have a SG of around 1.085 give or take a little, if more then add a little more water, if less then add a little more dissolved sugar in small amount of water as sugars from fruit can vary a little. Let sit for 12 hours with lid loose or with a cloth covering bucket with elastic band or string tied around so as that not to sag in must. After those 12 hours add your Pectic Enzyme and wait another 12 hours while also adjusting your must temp to around 75 degrees. After those twelve hours, pitch your yeast either by sprinkling yeast, dehydrating yeast per instructions on back of yeast Sachet, or by making a yeast starter a few hours prior to the 12 hour mark. At this point either leave primary lid off with the cloth again, place lid on loose or snap the lid shut with airlock. Punch down cap twice daily to get all fruit under the liquid level. When SG reaches 1.015, rack to 6 gallon carboy and let finish fermenting with bung and airlock attached. When wine is done fermenting, (check a few days in a row to make sure SG does not change and SG should be around .998 or less) you can stabilize by adding another ¼ tsp of k-meta and 3 tsps of Potassium Sorbate and degas your wine thoroughly. You can now sweeten your wine if you like by using simple syrup which consists of 2 cups of sugar and 1 cup of boiling water or by using a juice or frozen concentrate. I typically take 2 quarts of an alike juice and simmer on stove at medium heat with lid off until its 1/3 its original size and let it cool to room temp and then add slowly to taste. Be careful not to over sweeten. At this point you can use a fining agent or let it clear naturally. Once clear, rack into clean vessel and bulk age more adding another ¼ tsp of k-meta at 3 month intervals or add ¼ tsp k-meta and bottle age for at least 3 months and enjoy. Longer aging will give you a better wine so save a few bottles till at least 1 year mark so you can truly see what this wine can aspire to.

__________________
Brewing
Wade E is offline  
 
Reply With Quote Quick reply to this message
Old 03-07-2011, 03:57 AM   #2
Bilbobaker
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Posts: 16
Default


I so love a good Cranberry wine.

I've made several batches of it in the past.
I find it to be a very slow wine to ferment and have had a couple get stuck.

__________________
Bilbobaker is offline  
 
Reply With Quote Quick reply to this message
Old 07-01-2011, 07:22 PM   #3
agrtek
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Posts: 42
Liked 1 Times on 1 Posts

Default


Quote:
Originally Posted by Bilbobaker View Post
I so love a good Cranberry wine.

I've made several batches of it in the past.
I find it to be a very slow wine to ferment and have had a couple get stuck.
No joke! I finally bottled mine after 9 months in the fermenter!
__________________
Primary: Apple Cider
Secondary: Empty
Bottled: Nothing
Drinking: I tend to prefer mixed drinks, and I'm not much of a beer fan, I figure this will change once I am in control of beverage being made
agrtek is offline  
 
Reply With Quote Quick reply to this message
Old 07-02-2011, 05:49 AM   #4
Bilbobaker
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Posts: 16
Default


I think it's because of the salicylic acid in Cranberries. (maybe that's Oxalic acid... I can't remember)
A great wine isn't it.

__________________

Last edited by Bilbobaker; 07-02-2011 at 06:52 AM. Reason: Just looked it up it is Oxalic acid.
Bilbobaker is offline  
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
Cranberry Ale Southwood Recipes/Ingredients 7 08-16-2012 05:05 PM
Cranberry Wine alex_wilkosz Wine Making Forum 17 07-02-2011 05:32 AM
Cranberry wine questions Toivo Wine Making Forum 7 12-27-2008 02:04 AM
cranberry/lemon wine socalamcor Wine Making Forum 2 10-27-2008 05:04 AM
Cranberry wine Paulinuke Wine Making Forum 4 09-16-2007 02:46 AM