So, got 3 gallons of no name brand "Cranberry Cocktail", contains grape
juice, cranberry juice, and citric acid...cost about 12 bucks I think. 1/2
a pail of corn sugar to get it up to starting sg of 10%, few tsps of yeast
nutrient and let er go. 1.5 months later I'm loving this stuff! Amazing
red color, has a "tanniny" taste like a red but the crispness of a white.
Started 5 more gallons after I tasted the first batch before it was even
done. I think I'm going to get myself a bunch more of this juice before
they change something in it, right now it has the perfect blend of acid,
grapes and cran. If anyone is interested I can post a link to some shots
of the wine and some of the juice. You can't go wrong with this stuff
especially for how little it costs, I'd rate it about 10 steps up from the
cheap white zinfandel kits I've been paying 2 times as much for!

On Jun 12, 3:08 pm, "Dirty Harry" wrote:
So, got 3 gallons of no name brand "Cranberry Cocktail", contains grape
juice, cranberry juice, and citric acid...cost about 12 bucks I think. 1/2
a pail of corn sugar to get it up to starting sg of 10%, few tsps of yeast
nutrient and let er go. 1.5 months later I'm loving this stuff! Amazing
red color, has a "tanniny" taste like a red but the crispness of a white.
Started 5 more gallons after I tasted the first batch before it was even
done. I think I'm going to get myself a bunch more of this juice before
they change something in it, right now it has the perfect blend of acid,
grapes and cran. If anyone is interested I can post a link to some shots
of the wine and some of the juice. You can't go wrong with this stuff
especially for how little it costs, I'd rate it about 10 steps up from the
cheap white zinfandel kits I've been paying 2 times as much for!

I'd be interested in seeing your results. I've not seen mention of
using corn syrup before in place of sugar.

On Tue, 12 Jun 2007 20:08:27 GMT, against all advice, something
compelled "Dirty Harry" , to say:

If anyone is interested I can post a link to some shots
of the wine and some of the juice.


Post away.
--

Life is too short to play cheap guitars.

wrote in message
oups.com...
On Jun 12, 3:08 pm, "Dirty Harry" wrote:
So, got 3 gallons of no name brand "Cranberry Cocktail", contains
grape
juice, cranberry juice, and citric acid...cost about 12 bucks I think.
1/2
a pail of corn sugar to get it up to starting sg of 10%, few tsps of
yeast
nutrient and let er go. 1.5 months later I'm loving this stuff! Amazing
red color, has a "tanniny" taste like a red but the crispness of a white.
Started 5 more gallons after I tasted the first batch before it was even
done. I think I'm going to get myself a bunch more of this juice before
they change something in it, right now it has the perfect blend of acid,
grapes and cran. If anyone is interested I can post a link to some
shots
of the wine and some of the juice. You can't go wrong with this stuff
especially for how little it costs, I'd rate it about 10 steps up from
the
cheap white zinfandel kits I've been paying 2 times as much for!

I'd be interested in seeing your results. I've not seen mention of
using corn syrup before in place of sugar.


It's actually corn sugar, the pail reads "Dextrose Corn sugar - available in
dry form dextrose is 100% fermentable, its identical to sugar found in
natural juice. Used to extend high acid juices and to fortify those which
may be sugar deficient. Also great for beer"

..

It's actually corn sugar, the pail reads "Dextrose Corn sugar - available in
dry form dextrose is 100% fermentable, its identical to sugar found in
natural juice. Used to extend high acid juices and to fortify those which
may be sugar deficient. Also great for beer"- Hide quoted text -

- Show quoted text -

I misread the original post, for some reason I saw Corn Sugar as Corn
Syrup. Do you use the corn sugar in the same adjustments as sugar?

On Jun 12, 1:08 pm, "Dirty Harry" wrote:
So, got 3 gallons of no name brand "Cranberry Cocktail", contains grape
juice, cranberry juice, and citric acid...cost about 12 bucks I think. 1/2
a pail of corn sugar to get it up to starting sg of 10%, few tsps of yeast
nutrient and let er go. 1.5 months later I'm loving this stuff! Amazing
red color, has a "tanniny" taste like a red but the crispness of a white.
Started 5 more gallons after I tasted the first batch before it was even
done. I think I'm going to get myself a bunch more of this juice before
they change something in it, right now it has the perfect blend of acid,
grapes and cran. If anyone is interested I can post a link to some shots
of the wine and some of the juice. You can't go wrong with this stuff
especially for how little it costs, I'd rate it about 10 steps up from the
cheap white zinfandel kits I've been paying 2 times as much for!

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.

How can I arrest the jelling of the wine?

Jason

"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

This sounds great, does it have a tart finish? I have several questions
and am very interested in doing this.

Superstore? Is that a brand of store? I'm in the US, and Walmart and
Target doesn't have it. Wondering what the store was.

SG of 10% - ?? What does this mean? What would the Hydrometer read? Do
you mean you raised the SG from x to x+10%? I just don't understand.

This is great thread and looks like a great recipe.
DAve

Dirty Harry wrote:
So, got 3 gallons of no name brand "Cranberry Cocktail", contains grape
juice, cranberry juice, and citric acid...cost about 12 bucks I think. 1/2
a pail of corn sugar to get it up to starting sg of 10%, few tsps of yeast
nutrient and let er go. 1.5 months later I'm loving this stuff! Amazing
red color, has a "tanniny" taste like a red but the crispness of a white.
Started 5 more gallons after I tasted the first batch before it was even
done. I think I'm going to get myself a bunch more of this juice before
they change something in it, right now it has the perfect blend of acid,
grapes and cran. If anyone is interested I can post a link to some shots
of the wine and some of the juice. You can't go wrong with this stuff
especially for how little it costs, I'd rate it about 10 steps up from the
cheap white zinfandel kits I've been paying 2 times as much for!

"Dave Allison" wrote in message
...
This sounds great, does it have a tart finish? I have several questions
and am very interested in doing this.

Superstore? Is that a brand of store? I'm in the US, and Walmart and
Target doesn't have it. Wondering what the store was.

SG of 10% - ?? What does this mean? What would the Hydrometer read? Do you
mean you raised the SG from x to x+10%? I just don't understand.

This is great thread and looks like a great recipe.
DAve


Sorry, I added sugar until a potential alcohol of about 10% or 1.075sg, I
have another batch going now and Im going with a starting sg of 1.080.
Sorry for not getting any pictures yet, I'm in the middle of moving.
Superstore is just a brand of grocery store in Canada. I used the cheapest
juice they had and its not even straight cran, its a cocktail blend, it just
so happened that the blend they had worked awesome! I borrowed some 12.5
gallon carboys for my next batch :-D