1 Gallon Cranberry (November 11, 2013)

[jeskremer]

Day One
3# cranberry pulp that had been previously canned in a 1 qt. jar
1/16 tsp potassium metabisulfate
1/2 tsp pectic enzyme
1 pt. boiled non-softened city water

On the first day, I made a fruit liquor. The water was boiled, cooled below 90 degrees (to 85 degrees) to prevent killing the pectic enzymes. The potassium meta and pectic enzyme were added to the sterilized primary and dissolved. The fruit was poured into a straining bag and added to the primary. Covered loosely for 24 hours.

[jeskremer]

Day 2 (24 Hours Later)
1/2 tsp yeast energizer
1/3 packet (just under 1/2 tsp) Red Star Cote Des Blancs yeast
6 pints boiled water
4 1/2 c sugar

From http://www.winepress.us: Cote Des Blancs is a slow fermentor more suitable for sweet fruity wines that may bring out more flavor in the cranberry. no matter what, cranberry wine is awsome with any yeast.

Boiled cold, hard, city tap water and let sit until room temperature (70 degrees). Added 6 pints water to the must for a total of 7 pints. Added 1/2 tsp yeast nutrient and 4 c sugar. Dissolved sugar completely. SG 1.085. Added just over 1/2 c more sugar for SG 1.098. Tested acidity at .55%-.6%. No acid blend added. Covered loosely.

[jeskremer]

Five Days After Adding Yeast
Not much action until yesterday. Finally starting to get some bubbling. SG tested at 1.086.

[jeskremer]

12 Days After Adding Yeast
Slow fermentation, but it is finally at 1.040 SG. I took the remaining must that did not fit in the secondary and placed it in a sterilized plastic container in the refrigerator for use during the next racking.

[jeskremer]

One Year Later
Racked and topped with one cup cold tap water. Good flavor, but a bit fizzy.

[jeskremer]

A Week Later
Excellent flavor. Slightly sweet. Stirred aggressively and placed outside to start cold stabilization (35-40 degree nights right now).

[jeskremer]

Three Weeks Later
Racked. Good cranberry taste that is slightly sweet. Slight rubbery flavor...very slight. Added 1 cup of cold tap water and will use some Super Kleer right now. The wine is very dark and opaque.

[jeskremer]

One Week Later
Drew some of the wine into a plastic, sanitized cup, 1 tsp potassium bicarbonate because there is a tart feeling on the back of the tongue, 1 cups water, and 30mL (2 fl. oz.) of cranberry flavoring (even thought there was an OK cranberry flavor). Added this mixture to the wine after racking again. Poured back into original re-sanitized carboy so that it would be well mixed and instead of vigorously stirring, would remove some of the CO2 at the same time.

Placed outside to cold stabilize after addition of the potassium bicarbonate.

[jeskremer]

November 2015
Tastes like cranberry, but VERY fizzy. Racked and stirred vigorously with a drill to blow off CO2. Added 1/16 tsp potassium metabisulfate, 30 mL of cranberry flavoring, 1/2 cup of cold tap city water and 15 mL of wine conditioner.

[jeskremer]

Several Days Later
Fizzy, tart, cranberry flavor. Added 15 mL wine conditioner and 1 tsp glycerin. Degassed vigorously. Sweet, but not a real flavorful cranberry. Added 2.5 mL oak extract. May have been almost too much. After topping with 4 oz. water and adding another 15 mL of cranberry extract, the oak is good. Degassed again and will check in a few days.