Old Orchard Cranberry Wine
A great wine for that goes well with Thanksgiving diner
shared by: JimCategory : Country Wines
Variety : Cranberry
Yeast : Lalvin - ICV-D47
Ingredients:
Ingredients for 1 US Gallons
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3 cans (11.5 oz) Old Orchard Cranberry frozen concentrate
1 lbs granulated sugar (adjust to SG 1.090)
3 tsp acid blend
¼ tsp tannin
1 tsp Bentonite
1 tsp pectic enzyme
1 tsp yeast nutrient
1 campden tablet
water to make 1 gallon
Red Star - Pasteur Champagne
Instructions:
Bring 1 quart water to boil and dissolve 3/4 cup of the sugar in the water.
Remove from heat and add frozen concentrate.
Add additional water to make one gallon total and pour into primary.
Test SG and adjust sugar as needed to get 1.090
Add acid blend. Test and adjust to .60 TA (3.2 ph)
Allow to cool to room temp (70-75F)
Add Pectic Enzyme, Yeast Nutrient and Tannin
Cover primary and set aside 12 hours.
Pitch Yeast per instruction on package.
When active fermentation slows and SG drops to 1.010 (about 5-7 days), transfer to secondary and fit airlock.
Allow fermentation to finish to .990-.995 SG (10-14 days)
Do not rack at this time. Add 1 crushed Campden tablet and 1/2 tsp Potassium Sorbate into 1/4 cup cool water and add to carboy of wine. Stir wine vigorously for 2 minutes to degas wine. Then add ¼ tsp of Bentonite to carboy of wine. Stir again for 2 minutes. Top off and refit air lock.
Wait 2 weeks, rack to clean carboy, sweeten if desired (I like 1.000 to 1.005) then top up and refit airlock.
After another 30 days, if totally clear, rack or filter into bottles.
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