Just crushed and protected my cranberry must. I used 21 lbs of cranberries (frozen, thawed and crushed by hand), 5 lbs of raisins (chopped), and water to make 5.5 gallons. Added enzymes (trying some Lallzyme and Opti-red instead of pectic) and SO2 to 50 ppm.
My question is: I know I will need to add sugar to bring up my specific gravity, but I'm fairly confident that all the available sugar in my fruit has not yet been thoroughly mixed into the water. Thus, when I find that my specific gravity is 1.040, I assume that is an artificially low number. How long should I wait before accepting what my hydrometer is telling me and adding sugar accordingly? 24 hours? Longer?
Also, any input on yeast selection? I have EC 1118 and K1 v1116 on hand. Jack Keller says 1118 is the yeast of choice for cranberries but I understand it can taste a bit odd sometimes. On the other hand I know cranberry can be a bear to get started. Hoping someone has an opinion or some experience with this! Thanks
My question is: I know I will need to add sugar to bring up my specific gravity, but I'm fairly confident that all the available sugar in my fruit has not yet been thoroughly mixed into the water. Thus, when I find that my specific gravity is 1.040, I assume that is an artificially low number. How long should I wait before accepting what my hydrometer is telling me and adding sugar accordingly? 24 hours? Longer?
Also, any input on yeast selection? I have EC 1118 and K1 v1116 on hand. Jack Keller says 1118 is the yeast of choice for cranberries but I understand it can taste a bit odd sometimes. On the other hand I know cranberry can be a bear to get started. Hoping someone has an opinion or some experience with this! Thanks