It is the time of year when you can get fresh cranberries. I have a family recipe for cranberry salad, and I was thinking of following this with some changes to make a cranberry wine. I've never made a fruit wine so all suggestions are welcome.
First off, here is the original Cranberry Salad Recipe
for 9x13 pan
2 lb Cranberries
2 oranges
4 cups sugar
4 tbsp knox gelatin
2 cups cold water
2 cups celery chopped fine
2 cups chopped English walnuts
Wash cranberries, put cranberries and orange through a hand grinder. Only include rind of one orange. And sugar and heat to boiling for 2 mins. Remove from heat, add helatine disolved in the cold water. When cool add celeray and nuts. place in refrigerator overnight.
It is then covered in a whip cream mixed with a pinapple sryup
2 1/2 cups pinable juice
1 cup sugar
1pt whipping cream
4 eggs
4 tbsp flour
pinch salt
combine sugar, eggs, flour, and salt. head juice . Add mixture and cook over low heat until thick. Cool completely. Whip cold cream. combine with cold pineaple mixture.
Now to the wine
So i can't include all those flavors, but i was thinking perhaps including some of them. For instance, I thought I could grind up cranberries with oranges and rind and heat, but not boil the mixture with the sugar to pull out more flavor/sugar from the cranberries. this could be put in a strainer bag. The sugar/juices should wash out into the must, but it would contain the berries/orange parts to continue to add flavor during primary fermentation.
Most of the cranberry wine recipies i have seen are adding 1.5 to 2 lbs of cranberries per gal of wine That seems like a lot berries. Could I perhaps use 6 1bs for a 6gal batch, and add some cranberry juice instead of using just water.
How about adding chopped walnuts and celery. Will those flavors come out if included in the priimary? Would you want them in a wine?
I can't really pick up the topping flavors, except I could add a little pineapple?
So given these thoughts, here is an initial recipe for 6 gal batch
6 1lbs cranberries
6 oranges with 1/2 their rinds
grind, heat on low heat with 6 cups of sugar Do not boil
Add 3 cups chopped walnuts
Add 3 cups chopped celery
Add 3 cups chopped craisons.
Add all this to strainer bag.
Add 1 qt pineapple juice
Add 2 96 oz ocean spray Cranberry Juice
Add sugar syrup to reach 1.075 SG
Add water to 6 gallons
Add 1 tsp tannin
6 tps yeast nutrient
3 tsp yeast energizer
3 tsp pectine enzyme
After fermenting dry, back sweeten with a cranberry juice syrup to 1.010 or taste.
Having never done this before, How close is this to a working recipe.
Should I include bentonite? how much?
All comments welcome.
First off, here is the original Cranberry Salad Recipe
for 9x13 pan
2 lb Cranberries
2 oranges
4 cups sugar
4 tbsp knox gelatin
2 cups cold water
2 cups celery chopped fine
2 cups chopped English walnuts
Wash cranberries, put cranberries and orange through a hand grinder. Only include rind of one orange. And sugar and heat to boiling for 2 mins. Remove from heat, add helatine disolved in the cold water. When cool add celeray and nuts. place in refrigerator overnight.
It is then covered in a whip cream mixed with a pinapple sryup
2 1/2 cups pinable juice
1 cup sugar
1pt whipping cream
4 eggs
4 tbsp flour
pinch salt
combine sugar, eggs, flour, and salt. head juice . Add mixture and cook over low heat until thick. Cool completely. Whip cold cream. combine with cold pineaple mixture.
Now to the wine
So i can't include all those flavors, but i was thinking perhaps including some of them. For instance, I thought I could grind up cranberries with oranges and rind and heat, but not boil the mixture with the sugar to pull out more flavor/sugar from the cranberries. this could be put in a strainer bag. The sugar/juices should wash out into the must, but it would contain the berries/orange parts to continue to add flavor during primary fermentation.
Most of the cranberry wine recipies i have seen are adding 1.5 to 2 lbs of cranberries per gal of wine That seems like a lot berries. Could I perhaps use 6 1bs for a 6gal batch, and add some cranberry juice instead of using just water.
How about adding chopped walnuts and celery. Will those flavors come out if included in the priimary? Would you want them in a wine?
I can't really pick up the topping flavors, except I could add a little pineapple?
So given these thoughts, here is an initial recipe for 6 gal batch
6 1lbs cranberries
6 oranges with 1/2 their rinds
grind, heat on low heat with 6 cups of sugar Do not boil
Add 3 cups chopped walnuts
Add 3 cups chopped celery
Add 3 cups chopped craisons.
Add all this to strainer bag.
Add 1 qt pineapple juice
Add 2 96 oz ocean spray Cranberry Juice
Add sugar syrup to reach 1.075 SG
Add water to 6 gallons
Add 1 tsp tannin
6 tps yeast nutrient
3 tsp yeast energizer
3 tsp pectine enzyme
After fermenting dry, back sweeten with a cranberry juice syrup to 1.010 or taste.
Having never done this before, How close is this to a working recipe.
Should I include bentonite? how much?
All comments welcome.
Last edited:
