DAve Allison wrote:
> Good to know. And the tip on soaking upside-down hadn't occurred to me.
>
> However, when I did the cranberry wine from Jack's recipes, I did the
> hot water over the fruit into a primary plastic bucket, not the carboy.
>
> BTW, my 6 gallons of cranberry will be bottled in January and hopefully
> ready to sip by next Thanksgiving. You on the same calendar? At this
> point, mine is real clear. I bought some cranberry flavoring, since it
> is rather dry.

I don't have a bucket yet, but it's come up with everybody that I've
mentioned my procedure to, including Jack Keller himself. I guess if I
continue to play with real fruit, I'll have to buy one.

I'm not in a hurry to bottle this wine. Well, I can see myself getting
impatient, but I'm pretty sure I can wait this time around. I'm still
in primary fermentation, 9 days into it. I will have to transfer the
must soon.

The plan was to do a little bit of bulk aging before bottling,
especially since I expect I'll have higher than average crud--this is my
first attempt at using fruit itself. I figured I'd transfer soon, have
it finish off primary fermentation, and rack it into secondary right
before Christmas. Somewhere in the process I plan to stick it in the
kegerator at 45 degrees to settle out most of the big junk.

Thanks for the heads up on the dryness. I'll probably look for frozen
cranberry juice to add more flavor if I have the same problem.