fresh cranberry wine recipe

[wood1954]

Here's my latest iteration, so far so good. Cranberry wine is one of my favorites.

 

[BigDaveK]

In your recipe, 4 lbs sugar to make 4.5 gallons of wine may get around 6% ABV (probably less), not ideal for bacterial protection. Two lbs sugar in one gallon will get you around 10% ABV.

Amylase is generally added to deal with starch. I don't believe it's necessary for cranberries.

 

[Rice_Guy]

100% cranberry juice will come in at 1.038 - 1.045. It does have sugar. Cranberry is fairly dry, a press should get 55 -60% juice yield.
Cranberry is a good source of pectin, the alcohol insoluble jelling agent.

 

[wood1954]

In your recipe, 4 lbs sugar to make 4.5 gallons of wine may get around 6% ABV (probably less), not ideal for bacterial protection. Two lbs sugar in one gallon will get you around 10% ABV.

Amylase is generally added to deal with starch. I don't believe it's necessary for cranberries.

I must not have made it clear, I added 4 lbs sugar and then later I added another 4 lbs. I added amylase because I was trying to get as much fermentable material as I could plus physically helping to break down the structure of the berry.

 

[BigDaveK]

I must not have made it clear, I added 4 lbs sugar and then later I added another 4 lbs. I added amylase because I was trying to get as much fermentable material as I could plus physically helping to break down the structure of the berry.

My bad! "Reading" and "comprehension" aren't always in sync early in the day.

 

[wood1954]

According to my research cranberries have 4 grams sugar per 100 grams of berries. So my 15 lbs would have about 9.5 oz of sugar. Add 8 lbs of sugar and the sg would be about 1.097. Using the FermCalc app with these numbers I get a little over 10%. I can live with that.