So for all sorts of reasons, I'm motivated to have my second wine ever be a cranberry wine. My research has already revealed that there are some unique challenges here, but I'm ready and willing! One head scratcher I'm up against is radical variation for starting specific gravity (and hence, the final alcohol level). I've seen recipes range from a starting SG (pre-yeast) of anywhere from 1.090 to 1.120, via adding anywhere from 1.5 cups of sugar to 10 lbs! And this is just for 5 gallons. Yikes. Can anyone help me sort through this and provide insight/guidance? I intend to use pure juice concentrate reconstituted to 5-gal, along with some frozen (thawed) crushed cranberries in a mesh bag for good measure. Maybe someday in the future I'll attempt 100% from actual cranberries (fresh?) but not this first round since they're not really available.