Cranberry Wine ** (finally)
Here is the recipe I used for my Cranberry Wine. It’s good and gets better with age.
NOTE: This is for a 3-gallon batch of wine, not the standard 6-gallon batch.
- 18 bags of cranberries
- 3 lbs of golden raisins
- 5 lbs of sugar
- 2 tsp of Yeast Nutrient
- Yeast – Pasteur Champagne
- 2 tsp – Pectic Enzyme
Put the cranberries in a CuisineArt or some other food processor and chop them up. Do the same with the raisins. Put the ingredients into a nylon fermenting bag, top with 3-gallons of water and stir in the sugar. Add the pectic enzyme and yeast nutrient. Let this stand for a day. The raisins supply a large dose of sulfite to the must. Test it if in you can. When I made this, the sulfites read 35 ppm from the raisins. That is about the same amount I use when I’m starting a homemade wine.
Measure the specific gravity, it should be around 1.080 to 1.090. Add the yeast.
Give it plenty of time to clear. I chose not to sweeten the wine, I would suggest you do what you like. It goes great with Thanksgiving dinner.
