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

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