CMoore’s more grape than Cranberry Wine

 

This first recipe is adapted from Jack Keller’s web. It’s more grape than cranberry, but you can reverse the two if you want. 

 

1 gallon

 

· 2 cans (11.5 oz) Welch's 100% frozen grape concentrate 

· 1 can Welch’s 100% cranberry

· 1-1/4 lbs granulated sugar (SG should read around 1.085)

· 2 tsp acid blend 

· 1 tsp pectic enzyme 

· 1 tsp yeast nutrient 

· 3 qts water 

· wine yeast 

 

Boil water and add sugar to dissolve, place in primary, stir in concentrates this will cool down the water and dissolve the concentrates. Check SG and water level add as needed. When cooled to room temperature, add pectic enzyme and yeast nutrient. Stir, cover with sterile cloth or lid and set aside for 12 hours. Add yeast, sit and be patient. After about 10 days of fermentation, transfer to secondary, and fit airlock. Rack after 30 days, top up, refit airlock, and ferment to dryness.