Just a few comments on Jack's cranberry wine.
Nice balanced wine but very strong cranberry taste. I found it takes at
least 12 to 18 months to become worth drinking and improves beyond that.
The cranberry flavor is a bit strong for most men but it seems women to
really like it. If possible, I like to open a white grape wine at the same
time and splash a bit of each in the glass as a bend. But that is me. ;o)
Next time I make it I plan to cut back on the cranberries and add some
Welch's Niagara.

Ray

"Adam Preble" > wrote in message
...
> 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.