Fresh Cranberries and Concentrated Grape Wine


 

1 gallon

 

· 3 lbs fresh or frozen cranberries 

· 1 can concentrated grape 

· 2 lbs granulated sugar (SG should read around 1.085)

· 3 ½ qts water 

· ½ tsp pectic enzyme 

· 1 tsp yeast nutrient 

· 1 packet Champagne yeast 

 

Wash cranberries and sort for soundness. Chop or grind the cranberries into a nylon-straining bag be sure to save the juice! Put bag and juice into the primary. Boil water adding concentrate and sugar pore over fruit. 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, recover and stir daily. After about 10 days of fermentation, squeeze bag to extract all juices, transfer to secondary, and fit airlock. Rack after 30 days, top up, refit airlock, and ferment to dryness.