Here's an idea for a holiday wine since cranberries are usually abundant in the next couple of months. I tried a local winery's cranberry wine and it was excellent. Think I'll make a batch for Christmas.
- Cranberries 1 lb
- Water 1 Gallon
- Sultanas (minced) 1.5 lb
- Sugar 2 lb
- Yeast Nutrient
- Citric Acid 0.5 tsp
Place the minced sultanas in a fermenting bin and cover in 2 litres of boiling water.
Add the sugar and stir until dissolved.
Add the acid and allow to cool.
Cover the cranberries with boiling water and crush all of the berries.
Pour into the fermenting bin and allow to cool.
Once cooled, add the pectic enzyme and stir well.
Cover and leave to stand for 24 hours.
Add the yeast and nutrient and stir well and then cover and move to a warm place to ferment.
After 10 days, strain off into a carboy and fit a bung and airlock and then leave in a warm place to ferment out.
Clear and bottle the wine as usual once fermentation has completed.
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