wow. thanks. 1/4 tsp for 6 gallons! I'd have messed up the must good
with 6 tsp!
The step 9 - "stablize to prevent renewed fermentation" - is there a
chemical needed here? It says to stablize, but doesn't say how. I
thought the 1/4 tsp of Potassium Metabisulfite was to stop fermentation.

(sorry for so many questions, I have read much of Jacks' website and the
websites of the winemaking retailer I purchase from. Just amazed at the
winemaking process - the art of it)
DAve

A. J. Rawls wrote:
> 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
. net...
>>>>>>>
>>>>>>>
>>>>>>>
>>>>>>>>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
>>>>>>>
>>>>>>>
>>>>>>>
>>>>>>>