Hey all, I bought 2 32 oz bottles of lakewood 100 percent cranberry juice , it containes no additives or presevatives, and is not from concentrate. It is low on sugar (8 gm per serving) so I know I will need to add sugar. Im figuring one 32 oz bottle plus one gallon of water will do, plus sugar to get the 1.085 ish range. I am wondering if anyone has used this type of pure cran juice and the ph, adding tannis or pectic enzyme measurements you have gone by. I see some recipes call for raisins, but some dont. Plus this is pure cran juice and no water added. It states on the bottle over 3 or more lbs of cranberrys used per bottle. Any recipes or suggestions are highly appreciated, thanks!!!