I would really like to see the recipe.. The normal dosage for 5 - 6
gallons of wine is 1/4 tsp of potassium metabisulfite. 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
>>>>
>>>>
>>>>
>>>>