Oh Baby! Your fine as cherry wine.
Well that is what he said- to me....years ago.
I guess it was his pick up line.
He worked for the carnival.....and looked like he worked for the carnival.
His pick up line didn't work.
This....however...works! We have just finished bottling our first wine.
Recipe at end of post
soaking corks and prepping for bottling
Using a heat gun to seal bottles after corking.
Cranberry Pomegranate Wine
1 lb fresh cranberries crushed (frozen may be used- thaw at room temp before continuing)
1 Qt pomegranate juice
10 lb sugar
2 tsp acid -(note- the recipe calls for 2 tsp Vinacid R, this is a brand no longer used. I had on hand only citric acid and used 2 tsp and it turned out fine, however when talking with local wine making experts they recommended a blend of citric and tartaric)
6 Qt hot water
2 tsp yeast nutrient
2 tsp Pectic enzyme
1 tsp liquid tannin
8 Campden tablets crushed
8 Qt cold water
1 pkt Champagne yeast
1/4 tsp Sulphite crystals
10 oz wine conditioner
In 5 gallon pail mix crushed berries, pomegranate juice, hot water, sugar, and acids, stir until sugar is dissolved. (this is referred to as the must)
Add yeast nutrient, pectic enzyme, tannin, campden, and cold water.
Stir well, check specific gravity (SG), it should be 1.100*
Temperature should be 75 degrees.
Add yeast packet to 1 c warm water, let stand for 10 minutes and stir into must.
Cover with plastic sheet and tie down. Keep as close to 75 degrees as possible, check after 24 hours for fermentation. Foam and bubbles should appear.
Stir twice daily.
Stuck fermentation- yep it happens! first- give it a little more time, second- make sure temp is warm enough, third- if necessary use another yeast packet dissolved in 1/2 gallon of the must, feed with 2 tsp yeast energizer, when this begins to bubble- add to must.
When SG reaches 1.020 strain cranberries into mesh bag- squeezing out juice into pail. Discard pulp.
Rack into a clean 5 gallon carboy and top with cold water.* tap water is fine, oxygen is bad for wine so be sure to keep minimal exposure in your carboy and air lock!
Attach a fermentation lock, move to a cooler area (65 degrees- approx)
After 10 days or SG of 1.000, rack into clean carboy, top with cold water.
After 3 weeks or SG of .990-.995 rack again into a clean carboy.
Add finings and top off with cold water if necessary.
10 days later Rack and filter into clean carboy and add sulphite crystals that have been dissolved in small amount of cool water.
Bulk age 1 month.
Add wine conditioner and bottle.
Bottle age 7 months.
Tips and info
you will need a 5 gallon bucket
2 -5 gallon carboys
an air lock and probably a #10 rubber cork if using standard water carboys
tubing and filter tip end that fits tubing
large stainless steel or wooden spoon
mesh bag or cheesecloth
no rinse cleaner- sold in wine supplies
ingredients listed above
When corking soak corks at least one hour in warm water, you can use a little glycerin to help them slide in- this can also be bought in cake making supplies at stores like Hobby Lobby and Michaels.
I am not going to lie, unless you have a great corker...this is hard and not the most fun part.
This recipe adapted from Winemaking by Anderson and Anderson, Harcourtbooks.com
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