"Paul Arthur" wrote in message
om...
On 2007-06-13, Jason Harvestdancer wrote:

Sounds easier than what I did. I simply used 1 gallon of water, 3 lbs
of cranberries, and 3 lbs of sugar, plus the yeast.

I found out why what I did doesn't work very well - cranberries jell.
That's why people use them to make a jell sacue called cranberry
sauce. I can cranberry wine jelly.

Cranberries are naturally high in pectin, which is a gelling agent
commonly used for jams and jellies.

How can I arrest the jelling of the wine?

Pectin enzyme will break down the pectin and prevent it from forming a
gel.

--
A watched clock never boils.

Yes, you should consider pectic enzyme with any fruit. It will remove the
pectin which can cause a haze even if it does not jell and it gill give you
better juice yield from your fruit.

Ray