Cranberry Wine

December 13, 2012

Mead Recipes, Recipes, Wine Recipes

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.

 

cranberry

 

 

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

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Trackbacks/Pingbacks

  1. Great Beer Book For The Spring | Jay's Brewing Blog - January 24, 2013

    […] Cranberry Wine […]

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