Here's my latest iteration, so far so good. Cranberry wine is one of my favorites.
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fresh cranberry wine recipe
- Thread starter wood1954
- Start date
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In your recipe, 4 lbs sugar to make 4.5 gallons of wine may get around 6% ABV (probably less), not ideal for bacterial protection. Two lbs sugar in one gallon will get you around 10% ABV.
Amylase is generally added to deal with starch. I don't believe it's necessary for cranberries.
Amylase is generally added to deal with starch. I don't believe it's necessary for cranberries.
100% cranberry juice will come in at 1.038 - 1.045. It does have sugar. Cranberry is fairly dry, a press should get 55 -60% juice yield.
Cranberry is a good source of pectin, the alcohol insoluble jelling agent.
Cranberry is a good source of pectin, the alcohol insoluble jelling agent.
I must not have made it clear, I added 4 lbs sugar and then later I added another 4 lbs. I added amylase because I was trying to get as much fermentable material as I could plus physically helping to break down the structure of the berry.
My bad! "Reading" and "comprehension" aren't always in sync early in the day.
According to my research cranberries have 4 grams sugar per 100 grams of berries. So my 15 lbs would have about 9.5 oz of sugar. Add 8 lbs of sugar and the sg would be about 1.097. Using the FermCalc app with these numbers I get a little over 10%. I can live with that.
