I would really like to see the recipe.. The normal dosage for 5 - 6
gallons of potassium metabisulfite is 1/4 tsp. Any more than that may
render your wine undrinkable.

On Mon, 26 Sep 2005 16:41:00 -0400, DAve Allison
> wrote:

>I have started the cranberry wine from 2 - 96 oz cans of cranberries
>(juice and fruit) and making 6 gallons (doubled the 3 gallon recipe on
>the can). I added the two white grape concentrate cans as suggested
>below. The primary fermenter is bubbling nicely.
>I noticed in the instructions when the specific gravity reaches 1.010 or
>1.000 (originally at 1.100 and now in 4 days down to 1.080) I am to add
>6 tsp Bisulfite solution (6 tsp Sodium Bisulfite in 1 cup of water).
>Reading Jack's website, it appears potassium metabisulfite works just as
>well, and I have that. Any one know if you use the same proportions? 6
>teaspoons just like the Sodium bisulfite?
>I think what I'm doing in this step is stopping the fermenting process.
>Am I correct in that thinking?
>
>learning so fast I'm afraid my head will burst. thanks for any insights.
>DAve
>
>DAve Allison wrote:
>> 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
>>>
>>>
>>>
>>>