Well, I am getting close to retirement. All of my 6 kids are now out of the
house. I figure I need to upsize my house to keep up with my hobbies. ;o)

Ray

"DAve Allison" > wrote in message
. ..
> Good idea, Ray, however, I don't have a 5 gallon carboy. Guess I will get
> one since that sounds best.
> I am 2-3 years from "downsizing" my house (after 5 kids) and the next one
> will have a basement and 3car garage, I need the space, not for kids, but
> for this hobby/obsession. :* )
>
> DAve
>
> Ray Calvert wrote:
>> It certainly would not hurt anything to bulk age for longer, but with 6+
>> gallons, why not go ahead and rack 5 gallons for bulk aging and bottle
>> the rest for sampling. Heck you might like it young where I do not.
>>
>> Ray
>>
>> "DAve Allison" > wrote in message
>> . ..
>>
>>>ah. Good information. With 6 1/2 gallons of cranberry wine using Jack's
>>>recipe (modified w/ 2 cans of cranberry fruit wine base from Homebrew
>>>Heaven (www.homebrewheaven.com) which has real cranberries in it), if I
>>>might want to wait 12-18 months, maybe i should bulk store it for more of
>>>that time. I started it in late september. This last racking has been for
>>>2 months, I had planned on stablizing it in January.
>>>Would you say leaving it in the carboy after stablizing for another 12
>>>months is good for it? then bottle and wait another 6+?
>>>Or if it doesn't matter, i'd just as soon bottle and reuse the carboy.
>>>smile.
>>>DAve
>>>
>>>Ray Calvert wrote:
>>>
>>>>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 ofyes, if 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.
>>>>
>>>>
>>