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.
>
>