Rick - Here's some info. on my 2003 cranberry wine. It won 2nd place in
it's category in the KC Cellarmasters Wine Classic this year. It tastes a
lot like cranberries.

12 lbs cranberries, chopped in a food processer
3 gallons tap water (needed that volume to cover the berries in the
fermenter)
-pH3.22, TA 1.00%, Brix 2.2
Add sugar to 18 Brix
Add K Bicarbonate to lower TA to 0.7%
Ferment with Fermiblanc yeast at about 65F.

The wine fermented dry with a beautiful red color and tart flavor.
-pH 3.12, TA 0.91%...it was too tart to enjoy

Add sugar to taste...about 4 to 5% total
Blend 13000ml cranberry wine with 1500ml Sauvignon Blanc dry white wine.
Add K sorbate 211ppm
Filter thru. 1.0 and 0.2 micron cartridge filters
Bottle ~ a nice novelty wine which I gave to lots of people for
Thanksgiving. It was well received.

Bill Frazier
Olathe, Kansas USA

----- Original Message -----
From: "Rick Vanderwal" >
Newsgroups: rec.crafts.winemaking
Sent: Monday, January 03, 2005 2:35 PM
Subject: cranberry wine method


>I just bought a bunch of cranberries.
> What's the best way to use them:
>
> mince them up and then ferment?
> or boil them a bit with some sugar, as if you're going to make whole
> cranberry sauce, then ferment?
>
> thanks
> Rick
>