Cranberry

[jab007]

Any suggestion on this:

I have a cranberry wine racked in a 1 gallon glass jug or (carboy) whichever you perfer. The wine was started in December 2011, siphoned over to a secondary 4 weeks later, racked again 2 1/2 months later, then racked again 4 weeks after that. It is clear, no sediment, with a deep cranberry red color.

When I taste the wine it goes down smooth, but has a bitter taste in the palate (like bitting on a green cranberry). The alcohol content is pretty high between 15 and 17. I think the SG was 1.010. Also the acidity level is 3.6.

Any recommendation on how I can get rid of that bitterness.

 

[jab007]

Oh, by-the-way I used fresh cranberries.

 

[Rodnboro]

I just finished a batch of cranberry using Ocean Spray juice. I backsweetened mine to 1.020 to help with the tartness. You could draw off a small sample and try it and see what you think. It probably will need to age a while with that ABV though.

 

[SBWs]

Your numbers have me confused! When you say SG of 1.010 is that what it is right now? Or do you mean you started at 1.110 which if it went to dry would give 15% ABV. Also do you mean pH of 3.6 as acid is normally stated in parts per thousand or percent and 3.6 p.p.t. would be very low while 3.6 % would be off the charts high.

With all that said, aging works wonders on high alcohol wines. Also like someone else mentioned sweetening can help. Just remember as wines age they becomes smoother and sometimes sweeter as the flavor comes forward. It's very hard to un-sweeten if you get it to sweet.

 

[jab007]

Your numbers have me confused! When you say SG of 1.010 is that what it is right now? Or do you mean you started at 1.110 which if it went to dry would give 15% ABV. Also do you mean pH of 3.6 as acid is normally stated in parts per thousand or percent and 3.6 p.p.t. would be very low while 3.6 % would be off the charts high.

With all that said, aging works wonders on high alcohol wines. Also like someone else mentioned sweetening can help. Just remember as wines age they becomes smoother and sometimes sweeter as the flavor comes forward. It's very hard to un-sweeten if you get it to sweet.

Sorry for the confusion, doing multiple thing at one time. Yes, the ph is 3.6, not sure where I started since I'm not at home to check my notes. I'm pretty sure the SG is 1.010 right now. The wine is semi-sweet (no back sweetening has taken place). My guess was to just let it take its course and hopefull time will work wonders. I just don't want to bottle however, bottling would be the better way to let it age...