My young assistants adding the sugar.
Checking the temperature
I used frozen cranberries, and squished them in the bag after thawing. They don't look very squished here because of the boiling water poured on them; all the skins are broken though.
10 lbs cranberries
10 lbs sugar
2 tbsp pectic enzyme
2 tbsp yeast nutrient
1/2 tsp grape tannin
10 lbs cranberries
10 lbs sugar
2 tbsp pectic enzyme
2 tbsp yeast nutrient
1/2 tsp grape tannin
1 comment:
Hi Alex and Brad -
Would you be interested in sending your recipe and some photos of making cranberry wine to WineMaker magazine for publication in our "Cellar Dwellers" department?
Cheers!
Betsy Parks
Associate Editor
WineMaker Magazine
betsy@winemakermag.com
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