Originally Posted by GinAndCoffee
Wow, wine from cranberry sauce? Could you post your recipe for that - didn't see it in your personal recipes.
1 container 6 pound 5 oz whole cranberry sauce
1 can (12 ounces) 100% white grape juice
2 pounds sugar
1 tsp pectic enzyme
2 tsp yeast nutrient
Water to 1,090- approx 2.25 gallons total.
1 pound raisins- chopped in a bag.
All mixed together, with 2 campden tablets. Next day, added premier cuvee yeast.
A couple of weeks later, when SG was 1.000, racked to 2 one-gallon juges.
Today, racked to two containers (FG .990), one 1.25 gallons, one .5 gallons, and sulfited. It's clear, and a bit tart. Could be stabililzed and sweetened, but I'm going to leave it dry.