Cranberry Wine

While I don’t normally munch on cranberries, they do make a pretty good wine.  If you let it sit for a bit, the fermentation really does mellow out the flavors for it.  It turns into an amber/orange color.  In the past for this wine, I’ve made it and have turned it into a wine that I end up cooking with.  At the end it’s pretty good and something different that normally tilts some heads.

Yield: 1 Gallon

3 lbs fresh cranberries

2 lbs lbs white sugar

1 lb clover honey

2 juice of large oranges

2 teaspoon orange zest

.5 lb golden raisins

1/4 teaspoon tannin

1 teaspoon yeast nutrient

1 teaspoon pectic enzyme

1 package of montrachet yeast

Directions

• Wash cranberries
• Cut berries and put them into blender
• Cover the cranberries with sugar
• In a saucepan add everything with honey and .5 gallon of water and bring to boil
• Skim off any foam that comes off
• When no more foam rises to the top pour the honey water mixture over the cranberries
• Add orange juice, zest, raisins, tannin, yeast nutrient, pectic enzyme to the mixture
• Add the yeast and start stiring
• Let it ferment for a week
• After a month rack into another fermenter
• Let it sit for about 6 months
• Then rack into another fermenter
• Let it ferment for 2 months then bottle
• Let sit in the bottles for 6 months