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Cranberry Wine


  • Cranberries - 2 lbs or 900 gms
  • Raisins - 1lb or 450 grams
  • Granulated sugar - 3 lbs or 1, 350 grams
  • Pectic Enzyme - 1/4 teaspoon
  • Acid Blend - 1 1/4 teaspoon
  • Wine yeast
  • Yeast Nutrient - 1 teaspoon
  • Campden Table -1
  • Water - 1 gallon

Preparation Method

Wash and chop the cranberries to allow the juice to leave the fruit.

Put the chopped cranberries in a clean wine making fermentation vessel

Expect wine yeast add all other ingredients to the vessel and stir well.

Allow the mixture to stand for 12 hours and then add activated wine yeast.

For five days stir the mixture each morning and evening

Stain and squeeze the solids, transferring the cranberry wine mixture into a demijohn, complete with winemaking airlock.

Rack after around one month

Rack once more after three months, and then two more times until the cranberry wine is clear and approximately 12 months old.

Bottle the cranberry wine

And leave to stand for over 12 months.

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