MINIMUM EQUIPMENT:
- Large food grade-quality plastic or earthenware crock (primary fermenter)
- 1 or more clean narrow-neck glass jugs (secondary fermenters)
- Fermentation locks for each secondary fermenter
- Plastic syphon tubing
- 5 "fifth" (750 ml.) wine bottles and corks for each gallon to be made
- Large plastic sheet or cover for primary fermenter
- Sodium metabisulfite to sanitize equipment and bottles
Ingredients: for each gallon to be made
- 3 1/2 lbs. fresh cranberries - chopped
- 1 lb. raisins - chopped
- 2 lbs. sugar (Specific Gravity - 1.090)
- 5 drops liquid Pectic Enzyme (or 1/2 tsp powder)
- 1 tsp. Super Ferment or 2 tsp. "regular" yeast nutrient
- 1 Campden Tablet (or 1/8 tsp. Sodium Metabisulfite)
- 1 Gallon Warm Water
- All Purpose Wine Yeast
Procedure:
- Wash the cranberries in lukewarm water and place in the primary fermenter. Add the remainder of the ingredients EXCEPT the wine yeast to the primary fermenter. Stir well to dissolve.
- Allow to cool to 70 - 75° F. Add the wine yeast. Cover with lid or plastic sheet and tie down.
- Allow to ferment 5 - 7 days. Stir daily to break up the pulp cap. Strain out the pulp and squeeze to extract all the juice. Discard pulp. Syphon into sterilized secondary fermenter and attach fermentation lock.
- After 3 weeks, syphon into another sterilized jug and attach fermentation lock. Always fill the jug as full as possible (within an inch or so from the rubber stopper). Syphon again in about 1 month.
- When wine is clear and stable, it may be bottled. The addition of 1/2 tsp. potassium sorbate stabilizer is recommended. If a sweeter wine is desired, add simple syrup to taste (2 parts fructose or sugar to 1 part boiling water).
- Bottle and cork and lay on its side to age at least 4-6 months.
NOTE: All equipment should be well washed and sanitized with a solution of sodium metabisulfite before use.