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Old 10-17-2011, 07:20 PM   #1
johnnync
 
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I thought about a wine with 100% cranbeery juice and craisins or a blend of juices.
has anyone tried this?
Thanks

 
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Old 10-17-2011, 07:55 PM   #2
ReverseApacheMaster
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With craisins you'll need to see if they are bathed in preservatives. If there are preservatives then it might not ferment or it will ferment extremely slow.

 
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Old 10-19-2011, 07:11 PM   #3
johnnync
 
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thanks
i looked at some today in the store
oceanspray was the one that said only crenaberries and sugar as ingredients

 
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Old 10-21-2011, 11:53 AM   #4
gratus fermentatio
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I think your 100% cranberry juice wine will be way too tart, there's a LOT of acid(s) in cranberries & when all the sugar is fermented out it'll be super-tart; I found that out with prune juice. You might want to add some water to that juice before starting your primary fermentation.

There MIGHT be an upside to this though. I recently discovered a cherry/apple/black currant wine I made that was super-tart from the black currants had mellowed with age, that tartness had aged out. Now I haven't yet tasted my prune juice experiment, but I now have some hope that it too will eventually be drinkable, maybe even really tasty. The drawback to this is that it takes a long time for that super-tartness to mellow with age. I suppose you could always backsweeten & stabilize if you wanted to speed things up. Regards, GF.

 
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Old 10-26-2011, 06:49 AM   #5
Vxjester
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I think you might want to do it like a skeeter pee. Then maybe back sweeten to 1.014. That away is sweet but not to sweet.


 
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