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Old 01-05-2009, 06:57 PM   #1
etp777
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Apr 2008
Chicago
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So who else out there is starting wines/meads now for Christmas 09? Or at least thinking about what they make so they can plan ahead. Of course, since my wines and meads need more aging time than my beers, decided I better start working on this now.

Current plans are:

Spiced holiday mead (will find the recipe later today) that I started last night. clover with coffee, cocoa powder, vanilla extract and raisins. Cloves at first racking.
Cranberry wine from juice. Made this one before, it's a bone dry wine, and everyone loved it. Just found my old recipe this weekend while cleaning the house, so will start that once the mead moves to carboy (currently only have one fermenter).

Anyone else planning anything special for the holidays?

 
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Old 01-06-2009, 08:45 PM   #2
nleppo
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Dec 2008
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I'd really like to see that cranberry wine recipe if you get a chance to post it.

 
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Old 01-07-2009, 01:47 PM   #3
KENfromMI
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Jun 2008
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Started all my wine back in Septmeber as I do every year. By Christmas it's pretty good, I bottle age all my beer for at least 5 weeks before digging in, Ken

 
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Old 01-07-2009, 05:27 PM   #4
199q
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Sep 2008
Chico CA
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+1 on the cranberry wine! I have 6 extra one gallon carboys and I would love to try that one!

 
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Old 01-07-2009, 11:39 PM   #5
etp777
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Apr 2008
Chicago
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Will dig up the recipe sometime this week (or more likely, will forget and due it sunday night ). Rather simple recipe though. Off top of my head, was something along lines of 2 qts juice, 2 qts water, sugar to get up to 12% or so PA, and maybe some tannin. But it's been a few years, so will get fullr ecipe from the book

 
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Old 01-08-2009, 12:43 AM   #6
SkylerChaBro
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Dec 2008
, Michigan
Posts: 183

It's good you brought this to my attention because having something for next Christmas would be an incredible idea. I currently have something in my primary but making a few bottles of wine for Christmas and new years '10 would be a grand idea.

I guess I'll start reading up again!

 
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Old 01-08-2009, 01:56 AM   #7
thataintchicken
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Sep 2008
Lewiston, ID
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I have a Syrah and a Multi-berry Mead for Christmas '09.
They are sitting in their bottles...locked away... waiting.

kinda like Cthulu.
just not as evil.
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Old 01-08-2009, 06:03 AM   #8
etp777
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Apr 2008
Chicago
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Recipe is courtesy of Winemaker's Recipe Handbook. I don't thinkn I took it verbatim, believe I tweaked a bit, but haven't found those notes yet, so here's recipe.

2 qts Juice
2 qts water
1 3/4 lb Sugar (Adjust as needed, SG should be 1.095-1.100)
2 1/2 tsp Acid Blend
1/2 tsp pectic enzyme
1/2 tsp yeast energizer
1 campden tablet crushed
1 pkg Wine Yeast

Makes 1 gallon.

Recipe has you rack at 1.030 (around 5 days according to author), and rack into clean secondary at 1.000 (around 3 weeks). rack every 2 months until clear, adding potmeta as needed. I believe I consulted Jack Keller's site to find yeast he used for cranberry, but I might have just used whatever I had leftover in fridge from something else.

 
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Old 01-08-2009, 03:00 PM   #9
etp777
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Apr 2008
Chicago
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Oh, and for those wondering, I used RW Knuddsen's "Just Cranberry" juice, or something similar that I got at organic foods store in OKC. Wasn't their organic product, but was pure juice.

 
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Old 01-08-2009, 07:05 PM   #10
199q
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Sep 2008
Chico CA
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sweet! I will need to try this one out this week. Sounds really good! I will make 2 gallons though. what if you were to get them whole and crush them? I think that would be really good too. I might try one gallon like that.

 
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