My recapies are fairly flexible, more suggestions then rules!
For a five galleon batch
14-15# cut cranberries.
10# suger
2.5tsp peptic enzyme
1-10 ripe bananas, optional.
Let sit 12-24 hours. May add campton/sulfa if you want. When I do I often do it first and with the peptic enzyme...
Fresh fruits and vegies for my wines. Tried a couple canned fruit baces, not sure I would call them a kit. Don't even remember which ones. They were alright, fresh is better.
Ditto on the cats bringing in mice, letting them loose, just so they have "playmates" all winter!!! So I bought a pet mouse and keep her in a glass aquarium for them to watch:-). No more mice being brought in!! Of corse they still have not eaten all the ones they brought in before... At least...
That sounds like to much suger to me. However I truly have not a clue....
Sooo, check them every few days and drink them fast!
Pasteurization is not recamended for wines. It changes the flavors.
Personally I would dump the wine in a bucket and let it ferment some. Assuming it looks like...
Most of my wines cost me up to $10 per five galleons to make. That includes corks. .40 cents per bottle. Tops! Of corse my fruit is "free". I love living on a farm:-)
Cranberries naturally have pectin. That is how they jellied with no added pectin. Just like crabapples or green(unripe) apples. I would add pectin enzyme to this wine. Some people even add extra when using jellies to make wine. Your cranberry sauce is jelly. Look up recipes for jelly wine as a...
Option #1. More carboys of different sizes. Top up with wine, even if store bought. Or my favorite airspace soultion, rack to smaller jug, drink what does not fit:-).
Pure cranberry is wonderfull. Add a few bananas for added body.
Cranberry does blend beautifully with losts of fruits. Apple, rubarb, peach and rasberry all came out very tasty. I will use a few cranberries to add tartness to low acid fruits.
Juice of choice would be frozen white grape...
I use star san. Can't handle the sulfa smell. I have some mixed up that I use occasionally, on days I can hold my breath! For the bulk of sanatizing I use the star san. Its cheep and effective. If you are gentle the bubles are not bad. They don't leave any off flavors.
Thanks! They sound like they would be a good choice for bulk aging in a carboy. I'd miss listening to the bubbles from a lightly fermenting jug however:-)
Instead of a simple syrup use frozed juice conventrate. Way better flavore profile for backsweetning. Especially when trying to fix a problem. The grape concentrate is very lacking in acid. It should balance out the raspberries better then simple syrup.
Boiling the papaya will kill all the enzymes. It will no longer do you any good as a peptic enzyme, matter of fact, what pectin it does has will set and make a cloudy wine. Never boil fruit if you don't have plenty of peptic enzyme on hand to clear it. Even then it can be hard to clear.
Yes...