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Old 01-08-2009, 07:13 PM   #11
etp777
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Apr 2008
Chicago
Posts: 174
Liked 3 Times on 3 Posts


Everyone loved this last time I made it, so actually going to do a full 6 gallon batch this time. Might actually let some last more than a year that way too.


From Same page/section:

3 lbs Fresh cranberries (though I expect frozen will work too)
1/2 pint Red Grape concentrate or 1lb Dark Raisins
7 pints Water
2 1/2 lbs sugar (adjust as needed to hit 1.100 SG)
1/2 tsp pectic Enzyme
1/2 tsp Energizer
1 Campden Tablet
1 pkg Yeast


Use only well-ripened but sound fruit. Wash and place fruit in nylon straining bag. Press, crush and strain out juice into primary fermenter. Keeping all pulp in bag (add chopped raisins, if used), tiie top and place in primary. 2. Stir in all other ingredients EXCEPT yeast. Cover primary. 3. After 24 hrs, add yeast. Cover primary. 4. Stir daily, checking SG and press pulp lightly to aid extraction. 5. When ferment reaches 1.030 (about 5 days), strain juice lightly from bag. Syphon wine off sediment into glass jug secondary. Attach airlock. 6. When ferment is complete (SG has dropped to 1.000 -- about 3 weeks), syphon off sediment into clean secondary. Reattach Lock. 7. Syphon again in 2 months and again if necessary until clear before bottling.

Courtesy of Raymond Massaccesi

 
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Old 01-14-2009, 01:26 AM   #12
Toivo
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Mar 2008
Quinnesec, Michigan
Posts: 62

Here is a recipe that I have tried in a one gallon batch that I am going to do in a 6 gallon batch next week.

1lb fresh cranberries frozen and thawed
2 cans Old Orchard cranberry concentrate
3 cups sugar
1 lb honey
1 tsp yeast nutrient
1 campden tablet
1 tsp acid blend
water to 1 gallon
SG was 1.081
Preimer Curvee yeast
9 days later sg at .995 rack to secondary with airlock and now settling nicely. Tastes a bit hot but the cranberry tartness is noticeable. I like wines that are dry and not to sweet.

 
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Old 01-14-2009, 03:04 AM   #13
ALPS
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Oct 2005
Posts: 153

Last falls batches should be ready for Christmas '09:

8/26/08 mulitberry melomel, OG 1.130
10/5/08 Cayuga White, 1.090
10/7/08 mead, 1.127
10/?/08 vanilla cinnamon methoglyn, 1.120+
10/19/08 Reisling
10/20/08 Traminette Pyment, 1.126

And a few others that are still waiting to be bottled.

I think I'll give wine as gifts again this year.
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A fool and his money are soon partying.

 
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Old 01-14-2009, 03:26 AM   #14
etp777
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Apr 2008
Chicago
Posts: 174
Liked 3 Times on 3 Posts


ooo, the methoglyn sounds relaly good.

Heh, I know everyoner eally appreciated wine in the past when I gave it. Err, well, mstly. c ouple weren't appreciated, but they were ones I didn't like either.

 
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Old 01-16-2009, 01:41 AM   #15
GooBrew
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Dec 2008
Posts: 65
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Im really thinking about a few gallons of candy cane wine especially with the post x-mas cane prices.
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Apfelwein- 5 gallons aging
Welchs Concord- bottled
Cranberry-5 gallons in secondary

 
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