Home |
Search |
Today's Posts |
|
Winemaking (rec.crafts.winemaking) Discussion of the process, recipes, tips, techniques and general exchange of lore on the process, methods and history of wine making. Includes traditional grape wines, sparkling wines & champagnes. |
Reply |
|
LinkBack | Thread Tools | Display Modes |
|
|||
|
|||
Cranberry Wine Roxanne's Recipe
Hello:
I've been lurking here for a few weeks and reading everything I can get my hands on about cranberry wine. Never having made wine before, I was intrugued with Roxanne's recipe (see below). But as my goodies bubble away I am concerned if this is going to turn out sweet or too high in alcohol, too hot. Since my research has found lots of folks that have made cranberry using this recipe or alternatively a starting out SG of 1.115, I was wondering if anyone would be willing to share thier impressions of the results. Too hot, too sweet just right, what? I've made lots of beer before, and ya didn't have to wait so long for the feedback results. I guess my question stems from an impatient nature. Is that common with newbies too? Take Care and TIA Steve Vegos Oregon Roxanne's Recipe: http://venus.spaceports.com/~jrjeff/winerec.htm 2 pounds cranberries, fresh or frozen 1 pound raisins 3 pounds granulated sugar (about 6 3/4 cups) 1 campden tablet 1 teaspoon nutrients 1/4 teaspoon pectic enzyme 1 1/4 teaspoon acid blend 1 package wine yeast 1 gallon water Chop cranberries coarsely. The goal here is the break the skin on every berry to help the juice leach into the water. Place them in the primary fermentor. Add raisins, water, sugar, yeast nutrient, pectic enzyme, acid blend and crushed campden tablet. Stir well to dissolve sugar. Let sit over night. The next day, check the specific gravity. It should be between 1.110 and 1.115. Add yeast and mix in well. Cover primary fermentor. Stir daily for five days. Strain fruit, squeezing out as much juice as possible. Put into secondary fermentor and place airlock on the bottle. For a dry wine, Rack in three weeks and return to secondary fermentor. Rack again in three months, and every three months until 1 year old. Bottle. For a sweet wine, rack at three weeks. Add 1/2 cup sugar dissolved in 1 cup wine. Stir gently, and place back into secondary fermentor. Repeat process every six weeks until fermentation does not restart with the addition of sugar. Rack every three months until one year old. Bottle. Ths wine is best if you can refrain from drinking it for a year and a half from the date it was started. |
|
|||
|
|||
Cranberry Wine Roxanne's Recipe
Hello!
I just opened my first bottle of cranberry (11 months old) wine this past Thanksgiving. It was my first try, and in general I was very pleased with the results. It had a very cranberry taste, semi-sweet, and slightly tart - I believe it came out at a 12% alcohol by volume. As soon as cranberries went on sale after Thanksgiving, I bought 4 (12oz) bags and threw them into the freezer for my next batch. Right now, I'm contemplating making another batch, and trying to decided if I would do anything different this time around. As I look back, my starting SG was 1.110, not to different from yours - my ending SG was 1.021. It all depends on what your taste buds like. What kind of yeast did you use? I guess, I wouldn't be too concerned at this point, there are some things you can do while you're bulk aging and before you bottle to get the wine to taste more to your liking. Keep notes and taste-test. I would expect that your wine might have a strong kick to it when it is young, but that should mellow out as you bulk age. Yes, feedback comes slowly when making wine, but patience has it's own reward. If you're like me when I first started, I was already thinking about what I was going to make next. Darlene "spud" > wrote in message ... > Hello: > > I've been lurking here for a few weeks and reading everything I can > get my hands on about cranberry wine. > > Never having made wine before, I was intrugued with Roxanne's recipe > (see below). But as my goodies bubble away I am concerned if this is > going to turn out sweet or too high in alcohol, too hot. > > Since my research has found lots of folks that have made cranberry > using this recipe or alternatively a starting out SG of 1.115, I was > wondering if anyone would be willing to share thier impressions of the > results. Too hot, too sweet just right, what? > > I've made lots of beer before, and ya didn't have to wait so long for > the feedback results. I guess my question stems from an impatient > nature. Is that common with newbies too? > > Take Care and TIA > Steve Vegos > Oregon > > > > > Roxanne's Recipe: > http://venus.spaceports.com/~jrjeff/winerec.htm > > 2 pounds cranberries, fresh or frozen > 1 pound raisins > 3 pounds granulated sugar (about 6 3/4 cups) > 1 campden tablet > 1 teaspoon nutrients > 1/4 teaspoon pectic enzyme > 1 1/4 teaspoon acid blend > 1 package wine yeast > 1 gallon water > > Chop cranberries coarsely. The goal here is the break the skin on > every berry to help the juice leach into the water. Place them in the > primary fermentor. Add raisins, water, sugar, yeast nutrient, pectic > enzyme, acid blend and crushed campden tablet. Stir well to dissolve > sugar. Let sit over night. > > The next day, check the specific gravity. It should be between 1.110 > and 1.115. Add yeast and mix in well. Cover primary fermentor. Stir > daily for five days. > > Strain fruit, squeezing out as much juice as possible. Put into > secondary fermentor and place airlock on the bottle. > > For a dry wine, Rack in three weeks and return to secondary fermentor. > Rack again in three months, and every three months until 1 year old. > Bottle. > > For a sweet wine, rack at three weeks. Add 1/2 cup sugar dissolved in > 1 cup wine. Stir gently, and place back into secondary fermentor. > Repeat process every six weeks until fermentation does not restart > with the addition of sugar. Rack every three months until one year > old. Bottle. > > Ths wine is best if you can refrain from drinking it for a year and a > half from the date it was started. > > |
|
|||
|
|||
Cranberry Wine Roxanne's Recipe
My cranberry is now 12 months. I made it as per Jack Keller's Lowbush
Cranberry recipe. I started it out at about 1.095 and fermented it to dryness. I figure it is about 13% or so. Yours is probably a bit higher. So far I am delighted with mine. It came out quite acid (what do you expect with cranberries?) so I brought it back up to a residual sugar of 2%. I would aim for a lower starting SG than you used but that is for my taste. You have yours going already so don't worry about it. You can adjust the next batch as per the taste of this one. But I bet it turns out good. What would I do differently next time? As I have to use grocery store cranberries which are picked under ripe and therefore high acid, I may use less cranberries (I used 3 lbs cranberries + 1 lb white raisins) and pick the body up with a blend of white and red Welch's grape juice. One thing is for sure. Cranberry is going to become a continuous project. When dry, I love the bouquet. Very floral and not identified as cranberry. Ray "spud" > wrote in message ... > Hello: > > I've been lurking here for a few weeks and reading everything I can > get my hands on about cranberry wine. > > Never having made wine before, I was intrugued with Roxanne's recipe > (see below). But as my goodies bubble away I am concerned if this is > going to turn out sweet or too high in alcohol, too hot. > > Since my research has found lots of folks that have made cranberry > using this recipe or alternatively a starting out SG of 1.115, I was > wondering if anyone would be willing to share thier impressions of the > results. Too hot, too sweet just right, what? > > I've made lots of beer before, and ya didn't have to wait so long for > the feedback results. I guess my question stems from an impatient > nature. Is that common with newbies too? > > Take Care and TIA > Steve Vegos > Oregon > > > > > Roxanne's Recipe: > http://venus.spaceports.com/~jrjeff/winerec.htm > > 2 pounds cranberries, fresh or frozen > 1 pound raisins > 3 pounds granulated sugar (about 6 3/4 cups) > 1 campden tablet > 1 teaspoon nutrients > 1/4 teaspoon pectic enzyme > 1 1/4 teaspoon acid blend > 1 package wine yeast > 1 gallon water > > Chop cranberries coarsely. The goal here is the break the skin on > every berry to help the juice leach into the water. Place them in the > primary fermentor. Add raisins, water, sugar, yeast nutrient, pectic > enzyme, acid blend and crushed campden tablet. Stir well to dissolve > sugar. Let sit over night. > > The next day, check the specific gravity. It should be between 1.110 > and 1.115. Add yeast and mix in well. Cover primary fermentor. Stir > daily for five days. > > Strain fruit, squeezing out as much juice as possible. Put into > secondary fermentor and place airlock on the bottle. > > For a dry wine, Rack in three weeks and return to secondary fermentor. > Rack again in three months, and every three months until 1 year old. > Bottle. > > For a sweet wine, rack at three weeks. Add 1/2 cup sugar dissolved in > 1 cup wine. Stir gently, and place back into secondary fermentor. > Repeat process every six weeks until fermentation does not restart > with the addition of sugar. Rack every three months until one year > old. Bottle. > > Ths wine is best if you can refrain from drinking it for a year and a > half from the date it was started. > > |
Reply |
Thread Tools | Search this Thread |
Display Modes | |
|
|
Similar Threads | ||||
Thread | Forum | |||
Hi Guys-----Another Great Offer From Roxanne! | General Cooking | |||
Cranberry wine | Winemaking | |||
cranberry wine | Winemaking | |||
Cranberry-currant wine recipe | Winemaking | |||
Cranberry wine | Winemaking |