Hi,

I'm making an apple wine and want to add 2 litres of Cranberry juice
for color/body. I also need to add more sugar at this stage.

Is it ok to boil down the cranberry juice and melt the extra sugar in
that or will the boiling cause pectin haze in the finished wine? I
want to reduce some of the water in the juice.

I did use pectic enzyme.

Thanks,

Jumbalaya