Thanks, Ray, for the ideas.
Actually, I am hoping to keep the cranberry without grapes and then mix
later if I have to. Maybe I'll do the 3 gallon and 2 one gallon thing. I
don't plan on using until Thanksgiving 2006.
this helps. DAve

Ray Calvert wrote:
> For fermentation, there is no problem with fermenting 5 gal's in a 6 gallon
> carboy. The head space will be filled with CO2. After you rack it to bulk
> storage is where you will have to decide what to do. You will need to put
> it in something that is close to it's volume. Probably get some one gallon
> jugs or a 3 and a couple of 1's.
>
> Another option: Cranberry makes a great wine but it can be overpowering by
> itself. You might consider making it up to 6 gallons by adding 2 cans of
> frozen Welch's Niagara white grape juice (not more than that) in a gallon of
> water to make up the 6th gallon. This would add some vinuosity and slightly
> cut the sharpness of the cranberry without distracting from the cranberry
> character. Just a thought.
>
> Ray
>
> "DAve Allison" > wrote in message
> ...
>
>>Ok, so I'm not ready yet to crush my own fruit. Forgive me. I have
>>successfully done 27 bottles of Shiraz from a wine kit, and the Pinot Noir
>>is ready for stage 2. So as my primary fermentor is empty, I started
>>wondering around and ended up with Cranberry Fruit Wine Base from Homebrew
>>Heaven. 96 ounces makes 5 gallons. http://www.homebrewheaven.com/
>>
>>What I don't know - I have a 6 gallon carboy. Can I make 5 gallons in it,
>>and all will work out? Or should I buy 2 wine bases, and use 1 1/6 of them
>>to fill the 6 gallons up? Any thoughts?
>>
>>My neighbor is giving me 4-5 pounds of figs soon, so that will be my real
>>first experiment. Using Jack Keller's website for recipes. I have a 2
>>gallon primary and 1 gallon carboy ready to go.
>>
>>Again, you'all are just great for offering suggestions. It helps us
>>novices.
>>
>>Learned a lot in this forum,
>>DAve
>
>
>