Winemaking (rec.crafts.winemaking) Discussion of the process, recipes, tips, techniques and general exchange of lore on the process, methods and history of wine making. Includes traditional grape wines, sparkling wines & champagnes.

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Old 15-12-2006, 06:33 PM posted to rec.crafts.winemaking
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Default Further on cranberry juice

I want to add about one half gallon of Ocean spray cranberry juice to
about 3.5 gallons of an average Merlot. The wine is in a corny keg
ss....under N2....but I probably still need to add some sorbate to
prevent renewed fermentation....in case I would want to bottle one or
two down the road. I have filtered the wine and racked several
times....but there probably is a few yeasties hanging around. Any
opinions and how much sorbate?


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Old 16-12-2006, 02:05 AM posted to rec.crafts.winemaking
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Default Further on cranberry juice

Just my 2 cents - Ocean Spray cranberry juice has sorbate or similar in
it. When I added juice like that to a wine, it stabilized it without
needing sorbate.

Just fyi, I am only 3 years into making wines, so I'm not an expert. But
I also like to make some juice/wine blends for friends and family (In
NC, they like it sweet. Not me!)

DAve

wrote:
I want to add about one half gallon of Ocean spray cranberry juice to
about 3.5 gallons of an average Merlot. The wine is in a corny keg
ss....under N2....but I probably still need to add some sorbate to
prevent renewed fermentation....in case I would want to bottle one or
two down the road. I have filtered the wine and racked several
times....but there probably is a few yeasties hanging around. Any
opinions and how much sorbate?

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Old 16-12-2006, 04:38 PM posted to rec.crafts.winemaking
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Default Further on cranberry juice

Dave: Just curious.....how did you know that it stablilized? Did you
bottle the wine? How much juice per bottle? I would be adding approx.
2-3 oz per bottle and I don't think that it would cause a
refermentation in the bottle.

On Dec 15, 8:05 pm, Dave Allison wrote:
Just my 2 cents - Ocean Spray cranberry juice has sorbate or similar in
it. When I added juice like that to a wine, it stabilized it without
needing sorbate.

Just fyi, I am only 3 years into making wines, so I'm not an expert. But
I also like to make some juice/wine blends for friends and family (In
NC, they like it sweet. Not me!)

DAve



wrote:
I want to add about one half gallon of Ocean spray cranberry juice to
about 3.5 gallons of an average Merlot. The wine is in a corny keg
ss....under N2....but I probably still need to add some sorbate to
prevent renewed fermentation....in case I would want to bottle one or
two down the road. I have filtered the wine and racked several
times....but there probably is a few yeasties hanging around. Any
opinions and how much sorbate?- Hide quoted text -- Show quoted text -


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Old 17-12-2006, 03:09 AM posted to rec.crafts.winemaking
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Default Further on cranberry juice

Well, as I said, I'm not an expert, but I added equivalent of about 4 oz
per bottle while still in the carboy - and watched it. SG stopped,
bubbles from stirring were gone, so I let it bulk age a couple months. I
racked and bottled. Let it sit up right for a week. No explosions.
Pretty unscientific, but it worked.

Hope that helps. FYI, I find cranberry in Merlot, Shiraz, even Sauv.
Blanc has some drinkers in delight. Gotta be sweet though.

good luck. DAve

wrote:
Dave: Just curious.....how did you know that it stablilized? Did you
bottle the wine? How much juice per bottle? I would be adding approx.
2-3 oz per bottle and I don't think that it would cause a
refermentation in the bottle.

On Dec 15, 8:05 pm, Dave Allison wrote:
Just my 2 cents - Ocean Spray cranberry juice has sorbate or similar in
it. When I added juice like that to a wine, it stabilized it without
needing sorbate.

Just fyi, I am only 3 years into making wines, so I'm not an expert. But
I also like to make some juice/wine blends for friends and family (In
NC, they like it sweet. Not me!)

DAve



wrote:
I want to add about one half gallon of Ocean spray cranberry juice to
about 3.5 gallons of an average Merlot. The wine is in a corny keg
ss....under N2....but I probably still need to add some sorbate to
prevent renewed fermentation....in case I would want to bottle one or
two down the road. I have filtered the wine and racked several
times....but there probably is a few yeasties hanging around. Any
opinions and how much sorbate?- Hide quoted text -- Show quoted text -


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Old 24-12-2006, 03:36 PM posted to rec.crafts.winemaking
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Default Ksorbate


Any opinions and how much sorbate?
1g per gallon to the total wine will stop any yeast from fermenting,
you can sweeten as much as you like at his point.



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