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Cranberry Concoction

FeralLiberal's picture

Last year, a neighbor of mine gave me a 10 lb. bag of cranberries. My apple tree had born badly that year, so I had only enough apples for a couple of gallons of juice. A little creative combination let to a new wine that turned out rather interesting, CranZapple. This year I got 19 lbs of cranberries, so I thought I'd do it again.

The cranberries were cleaned and sorted to remove any berries with rot. Then they were chopped finely in a food processor. A fine chop helps to extract more color from the skins of the berries.

Once chopped they go into the primary fermenter. For a 5 gallon batch of finished wine, I add 2 gallons of apple juice, 3 1/2 gallons of water, and one 46 oz. can of Zinfandel Concentrate to add character.

Additives were as follows:
5 campden tablets
5t Nutrient Powder
5t Pectic Enzyme
1t Acid Blend powder
1t Super Energizer
1/2t Tannin powder

I'm looking to reach 12% alcohol in this wine, so I added sugar until the s.g. measured 1.90, in this case, 9 lbs. Here's the mix, ready to add the yeast.

After 24 hrs, I added one package of Red Star Premire Cuvee yeast, and the fermentation was on its way.

I had 9 lbs of cranberries left after getting this batch going, so I chopped them and started a smaller batch of 100% cranberry. These wines were started on the Winter Solstice, so I'm hoping that by the Summer Solstice they'll be ready to bottle. I think they'll make a refreshing treat for those late summer evenings.

Oh, and a Happy New Year to all who visit here!

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Submitted by [Please enter a... (not verified) on

A friend of mine makes essentially this recipe. He calls it "Cranberry Crippler". Stuff will get you stooooopid.

Submitted by lambert on

Nah. Not going there.

[x] Any (D) in the general. [ ] Any mullah-sucking billionaire-teabagging torture-loving pus-encrusted spawn of Cthulhu, bless his (R) heart.

FeralLiberal's picture
Submitted by FeralLiberal on

If your wine is too alcoholic, you're adding too much sugar. That's why you measure your specific gravity (or brix). You'll only get as much alcohol as the fermentation of the available sugars can produce. The levels of sugars in my CranZapple will produce a maximum of 12% alcohol.

Submitted by lambert on

... you will see that maybe winemaking, on a certain scale, is possible anywhere. (Look for the links to the series book, I just added them.)

[x] Any (D) in the general. [ ] Any mullah-sucking billionaire-teabagging torture-loving pus-encrusted spawn of Cthulhu, bless his (R) heart.