Cranberry Juice Wine Recipe #003

This is my experimental cranberry juice wine recipe. It’s a work in progress that I’ve just started and it’s only my third home made wine.

Reference Number 003

Ingredients

  • 128oz Langer’s Cranberry Juice Cocktail
  • 1 Cup Pure Cane Sugar
  • Sweeten to 12% Potential Alcohol (S.G. 1.095)
  • 1 tsp Pectic Enzyme
  • 1 Campden Tablet, Crushed
  • 1 tsp Yeast Energizer (Nutrient Booster)
  • 1 pkg Red Wine Yeast

Primary (3-7 Days)

  • Clean then sterilize bucket, lid, stopper, gravity tester, spoon and measuring equipment
  • Combine all ingredients EXCEPT yeast into bucket, cover w/ airlock
  • Taste it; should taste like sweet juice
  • After 24-hours, sprinkle yeast on top and re-cover loosley without air lock
  • When fermentation slows it’s ready for secondary

Secondary (About 3 Weeks)

  • Siphon (rack) into secondary bottle, cover and attach airlock
  • Ready to clear when ferment is complete (S.G. is below 1.000)

Clear (About 2 Months)

  • Siphon off into clean secondary, cover and re-attach airlock

Bottling

  • Add 1 tsp Stabilizer and 3/4 to 1 cup of dissolved sugar
  • Bottle

Notes

  • Stuff airlock hole with cotton ball
  • I couldn’t find 100% cranberry juice; this is 23% juice
  • It’s also a mix of juices
  • Pasturized but no preservatives
  • Langer’s is pretty sour out of the bottle
  • Back sweetening may help with sourness

Sep 16, 2018

  • Mixed ingredients
  • Initial S.G. 12% w/ 1 cup sugar

Sep 17, 2018

  • Pitched the yeast
  • Yeast was refrigerated

Sep 18, 2018

  • Yeast has settled 1/2″ above the bottom
  • Wonder why it’s just off the bottom? Sugar level?
  • Fermentation has started, slowly

Sep 19, 2018

  • Yeast has settled to the bottom and top
  • Disturbing the table slightly caused some yeast to move up and some down
  • Slow bubbling visible with a flashlight

Sep 26, 2018

  • S.G. 1.002
  • Total should be 12% ABV
  • Racked to secondary