New member seeking help

Discussion in 'Introductions' started by Eric Huser, Nov 11, 2019.

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  1. Nov 11, 2019 #1

    Eric Huser

    Eric Huser

    Eric Huser

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    Hello-

    I found this site doing research on Cranberry Wine. I've made it a few times and have not been happy with the end product. I received some great insight and hopefully developed a new recipe. Thanks for a great site.
    Eric
     
  2. Nov 11, 2019 #2

    NorCal

    NorCal

    NorCal

    Super Moderator Super Moderator

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    Welcome, lots of knowledgeable people here.
     
  3. Nov 11, 2019 #3

    Rice_Guy

    Rice_Guy

    Rice_Guy

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    Cranberry juice has a high Titratable Acidity. Last years berries tested at 3.16% TA/ 2.52 pH. For wine our goal is a TA from 0.5 to 0.8% and pH above 3.2 therefore to be drinkable most folks dilute with water. A few of us will reduce the acid by adding potassium carbonate or calcium carbonate. A third choice is to keep high acid/solids and back sweeten till it is drinkable, , but I wouldn’t encourage this. The big issue with cranberry is dealing with acid, even the yeast don’t like it
    My favorite answer is to blend with higher pH/ lower TA juice as apple. I like the bitter notes cranberry contributes and the fruity notes coming from apple. My style is high solids (high fruity notes) and to ask what is missing that I could add from something.

    You need to tell us what recipe you used and which traits you would like to fix.
     
  4. Nov 11, 2019 #4

    beano

    beano

    beano

    Regular Guy

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    Welcome to WMT. Lots of great folks and great information here.
     

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