Post by garnede on Jan 18, 2012 19:29:19 GMT -5
So I thought I would share what I'm making.
First make some cranberry relish:
1 lb fresh cranberries
2 medium oranges
2 apples
2 cups sugar
put it all into the blender and blend it up good. If you want to eat this let it sit a few hours or the sugar will still be undissolved.
Now measure out 2 pounds of this, this should leave enough for a cranberry pie or a side with dinner.
2 lbs cranberry relish
1 gallon of 100% apple juice, no preservatives other than ascorbic acid, concentrate and water is fine.
1 1/2 cups sugar 1 cup water
1 tbsp lemon juice
1 campden tablet
A little Pectic enzyme if you have it
1 5 gram packet of Pasteur red wine yeast
Take the campden tablet and crush it in a 1/2 gallon jar or measuring cup.
Heat up the 1 cup of water with the sugar and lemon juice till it is dissolved. add the sugar water into the jar with the crushed tablet, then add the relish and add enough apple juice to make it 1/2 gallon and cover. Let this sit over night.
In the morning sterilize a 1 gallon glass jug and pour the 1/2 gallon in. Then pour your yeast into the funnel and wash it down with apple juice while your topping the jug off. Leave some room so it does not overflow as it ferments and attach the air lock.
After 3 weeks siphon it thru a mesh bag and into another jug. Let the bag drain, don't squeeze, then add 1 cup of sugar and top off with apple juice. After 1 month siphon it into another jug leaving the sediment behind. Top it up with boiled and cooled water or apple juice. If you want it dry (not sweet) you can leave it here till you see no airlock activity for 2-3 weeks. If you want it sweet keep adding sugar/apple juice each month till you see no airlock activity for 2-3 weeks and it remains sweet. At this point it is ready to bottle, if it is not clear by now add 1/4 tsp gelatin and let it sit a few days. This will finish out 14-15% dry and 16% sweet. Bottle it and stay out of it for as long as you can up to 2-3 years, but as little as a six months if you must.
You can use other yeast and get this as high as 16-18% before it starts getting sweet, but it will take longer for it to not taste like fire water too.
Don't heat the cranberries or you could set the pectin and have a cloudy wine. Pectic enzyme will help to clear the haze if it finishes cloudy and the gelatin does not work. But less is needed if you add it at the beginning.
First make some cranberry relish:
1 lb fresh cranberries
2 medium oranges
2 apples
2 cups sugar
put it all into the blender and blend it up good. If you want to eat this let it sit a few hours or the sugar will still be undissolved.
Now measure out 2 pounds of this, this should leave enough for a cranberry pie or a side with dinner.
2 lbs cranberry relish
1 gallon of 100% apple juice, no preservatives other than ascorbic acid, concentrate and water is fine.
1 1/2 cups sugar 1 cup water
1 tbsp lemon juice
1 campden tablet
A little Pectic enzyme if you have it
1 5 gram packet of Pasteur red wine yeast
Take the campden tablet and crush it in a 1/2 gallon jar or measuring cup.
Heat up the 1 cup of water with the sugar and lemon juice till it is dissolved. add the sugar water into the jar with the crushed tablet, then add the relish and add enough apple juice to make it 1/2 gallon and cover. Let this sit over night.
In the morning sterilize a 1 gallon glass jug and pour the 1/2 gallon in. Then pour your yeast into the funnel and wash it down with apple juice while your topping the jug off. Leave some room so it does not overflow as it ferments and attach the air lock.
After 3 weeks siphon it thru a mesh bag and into another jug. Let the bag drain, don't squeeze, then add 1 cup of sugar and top off with apple juice. After 1 month siphon it into another jug leaving the sediment behind. Top it up with boiled and cooled water or apple juice. If you want it dry (not sweet) you can leave it here till you see no airlock activity for 2-3 weeks. If you want it sweet keep adding sugar/apple juice each month till you see no airlock activity for 2-3 weeks and it remains sweet. At this point it is ready to bottle, if it is not clear by now add 1/4 tsp gelatin and let it sit a few days. This will finish out 14-15% dry and 16% sweet. Bottle it and stay out of it for as long as you can up to 2-3 years, but as little as a six months if you must.
You can use other yeast and get this as high as 16-18% before it starts getting sweet, but it will take longer for it to not taste like fire water too.
Don't heat the cranberries or you could set the pectin and have a cloudy wine. Pectic enzyme will help to clear the haze if it finishes cloudy and the gelatin does not work. But less is needed if you add it at the beginning.