This Cranberry wine recipe is mainly from the recipe on the concentrate/juice can. The overall goal is for a 6 gallon batch. I plan o

n making the cranberry wine to blend in with my apple wine at a later time for a cranapple wine. I'm unsure how it will turn out, but you don't know until you try. Here is my recipe for a batch of six (6) gallons.

Vintner's Harvest Cranberry Wine Base (6 quarts or two containers)

6 cans warm water

11 lbs Sugar

2 1/2 tsp Pectic Enzyme

1 can white grape concentrate

4 tsp Yeast Nutrient

5 tsp Bisulfite solution

1 pk Red Star Cotes Des Blanc yeast

2 1/2 tsp potassium sorbate to stabilize


The 5 gallon recipe only calls for one can of wine base, but I'm wanting more body, so I'm opting for two. Here we go with the process:

Sanitize equipment, put straining bag in primary fermentor, add fruit and tie off. Add all ingredients except wine yeast and potassium sorbate. Stir Cover with a damp cloth and let sit overnight Sprinkle yeast on top of must. Temp to be between 70-80 F Stir down cap a couple times daily until SG reaches 1.040. Remove bag of fruit, press and strain juice from pulp. Discard pulp. Rack must into secondary fermentor (carboy) Rack again 3-4 weeks when SG reaches 1.010 to 1.000 Add Campden tablets (2-3) Allow wine to sit for additional 6 months to a year for fining. Rack every month or so to remove sediment