That is an interesting thing about cranberry. Jack's recipe calls for a
tremendous amount of cranberry. And dry. the wine has a strong flavor and
strong bouquet. But unless you know it is cranberry wine you would not
recognize it. The bouquet is very floral and the wine is very crisp. I
love it. I resisted making cranberry wine for years as I do not like
cranberry juice. The resistance has crumbled.

Ray

"StarrFarms1" > wrote in message
om...
> Hey Tom, I know you said you were looking for a tried and true
> cranberry wine recipe, but how about a mead recipe?! I tasted a
> cranberry wine a friend made a few years ago, and although it was very
> good, if I didn't know it was cranberry, it would have been very hard
> to guess. I was looking for something more "cranberry!", not just a
> tasty,dry, red wine. So I put together this melomel last December to
> drink this Thanksgiving. Although aging will probably make this mead
> spectacular, it's very good now.
> My recipe:
> 7- 12 oz bags fresh cranberries/ prefrozen
> 4#'s dried cranberries. Look around for the unsulfited ones.
> 5 tsp yeast nutrient with biotin
> 4 tsp acid blend
> 2 tsp geletin finings
> KV1-1116 yeast
> Blackberry honey
>
> I always make a yeast starter the day before I mix up the mead.
> Simple and gives the yeast a head start in the mead. Just mix a
> couple of tbl spoons of honey in about 2/3 full qt jar of water, a
> dash of nutrient and pitch the yeast.
>
> I don't boil, pasturize or sulfite and of my meads. You can adapt
> your methods on this here.
> thawed and crushed cranberries.
> Put fresh berries and 1# dried into strainer bag
> mix honey in 5 gals warm water (to disolve honey). I just keep mixing
> and testing until I get the SG I want. This batch I wanted strong so
> I hit 1.120 SG.
> Add nutrient, acid, gelitin, the bag of fruit and yeast starter.
> I keep bucket covered with a towel and mix thoroughly for 7-10 days.
> Rack off fruit, squeeze strainer bag as dry as you can get it.
> Rack again when bubling thru the air lock is down to 1/30 seconds.
> When I make a second fruit addition, I usually wait until the mead
> starts clearing. I don't know why, that's just the way I do it. This
> one took almost 5 months to start clearing. I racked the mead into
> another carboy with the remaining 3 #'s dried cranberries in a
> strainer bag.
> Fruit sat in the mead for another 2 weeks and racked off.
> It clouds up the mead again, but who's in a hurry?
> Now this mead has a deep red color, is very very cranberry flavor. It
> will go awesome with Thanksgiving dinner. It's hard keeping my wife
> out of it now.
> Thad
>
>
>
> > "Tepe" > wrote in message
> > ...
> > > I am looking for a tried and true recipe for cranberry wine. I am
looking
> > > for someone who made and bottled it so you can tell me good or bad on
what
> > > you did.
> > > Tom
> > >
> > > --
> > >
> > > Home of the
> > > MOON RIVER BREWERY
> > > &
> > > DELANCO VINEYARDS
> > >
> > >
> > >