Cranberry Wine
Don Rings.
There are several ways to make cranberry wine. One method is to use the berries uncooked. I use a different method. It takes 16 (12oz) packages of fresh cranberries. The best buy is just prior to Thanksgiving. After the holidays they become higher priced and often scarce.
I wash the berries and eliminate the undesirable ones. Take about 1/3 of the berries along with 2 pounds of sugar and enough water to fill a large pan to within one inch of the top and cook the berries until they "pop". this is the same method you wife uses to make cranberry sauce. Repeat until all berries are cooked.
Put the cooked berries in a mesh fruit bag in the primary fermenter. Add about 1/2 tsp pectic enzime per gallon. I add no tanin or acid balance. Add water to 6 gallons and enough sugar to bring the brix to 22. The fruit contains benzoate which is a strong perservative.
You will find the must to be a slow starter and you may wish to use yeast nutrient. The lees or dregs will be heavy so at least the usual 3 rackings will be necessary. Nevertheless, you will be rewarded with a fine wine for next year's Thanksgiving Dinner.