Friday, December 16, 2005
Crushin' the net this afternoon and stumbled on this recipe for Cranberry wine. Even though it is probably too late too enjoy it for this holiday season, the cranberries are plentiful in the stores and now is the time to buy them. You can replace the Sultanas with golden raisins.
- 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 liters 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.
If you wish to use a more potent recipe try this one at Roxanne's Wine Cellar.
This one looks like fun, guess I'll be picking up the ingredients tomorrow.