Okay... Now it makes sense. You use the sulfite solution to
sanitize. I cannot see what is above the line but use 1/4 tsp of
potassium metabisulfite if you actually add it to the Must/Wine.


On Tue, 27 Sep 2005 07:29:06 -0400, DAve Allison
> wrote:

>Here is the original 3 gallon recipe:
>3 gallon recipe (fuller flavor and body)
>1 - 96 oz. can Cranberry fruit wine base product
>3 ½ cans warm water (2.6 gallon)
>6 lbs. white table sugar
>2 ½ tsp. Yeast nutrient
>1 tsp. Pectic enzyme
>1 can, 12 oz. white grape concentrate
>3 tsp. Bisulfite solution *dissolve 3 tsp of Sodium Bisulfite in 1 cup
>of water

Use 1/4 tsp of potassium metabisulfite

>1 pk. Red Star Premier Cuvee wine yeast
>1 ½ tsp. Potassium sorbate to stabilize
>
>I created a 6 gallon by doubling most items.
>2 - 96 oz. cans Cranberry fruit wine base product
>4 cans warm water (then fill when berries removed or in carboy)
>11 lbs. white table sugar
>4 tsp. Yeast nutrient
>2 tsp. Pectic enzyme
>2 cans, 12 oz, white grape concentrate
>6 tsp. Bisulfite solution *6 tsp of Sodium Bisulfite in 1 cup of water
>******this is what I want to use potassium metabisulfite instead********

Use 1/4 tsp of potassium metabisulfite

>1 pk. Lalvin EC-1118 yeast
>3 tsp. Potassium sorbate to stablize
>
>Instructions on the juice can:
>Winemaking Process
>1. Sanitize all equipment and utensils with bisulfite solution
>2. Put straining bag in fermenter, add fruit and tie off bag
>3. Add all ingredients above line and stir well to make sure sugar is
>dissolved
>4. Cover with a damp cloth or fine mesh fabric and let sit over night to
>allow SO2 to be released.
>5. Sprinkle yeast on top of must. Temperature should be between 70 and 80.
>6. Next day, gently stir top half of “must” mindful not to stir sediment
>at bottom. Repeat daily until specific gravity lowers to 1.040 (4-5 days)
>7. When gravity reaches 1.040, remove bag of fruit. Press and strain
>juice from pulp and discard pulp. Rack “must” into secondary vessel, top
>up with water to minimize air space. Attach fermentation lock.
>8. Rack wine again in 3-4 weeks when gravity reads 1.010 to 1.000. Add 1
>tsp bisulfite solution per gallon of must.
>9. After wine is clear (2-3 months) stabilize to prevent renewed
>fermentation, sweeten to taste if too dry. Enhance flavor and aroma with
>natural fruit flavor at this time if desired. Bottle.
>10. Wine can be consumed at this point, but will benefit with aging of
>6-12 months.
>
>
>
>A. J. Rawls wrote:
>> 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
et...
>>>>>>
>>>>>>
>>>>>>>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
>>>>>>
>>>>>>
>>>>>>
>>>>>>