I wouldn't boil the juice -- in addition to causing a pectic haze it's
likely to drive off flavor and aroma. If you think the juice is too
watery crush fresh berries instead of using commercial juice.

Try using confectioners sugar -- it dissolves MUCH easier. Also try a
drill-mounted stirring rod for mixing juice. I purchased one recently
and REALLY like it.

Bryan



On 2 Nov 2006 06:05:27 -0800, "Jumbalaya" >
wrote:

>Hi,
>
>I'm making an apple wine and want to add 2 litres of Cranberry juice
>for color/body. I also need to add more sugar at this stage.
>
>Is it ok to boil down the cranberry juice and melt the extra sugar in
>that or will the boiling cause pectin haze in the finished wine? I
>want to reduce some of the water in the juice.
>
>I did use pectic enzyme.
>
>Thanks,
>
>Jumbalaya