Cranberry-Raspberry Social Wine
- 7 pts 100% Cranberry Juice from Concentrate
- 1 cup Southern or Savannah (brand) Raspberry Mix (syrup)
- Sugar to 1.078 (I used about 14 oz on one batch, 1 lb 1 oz on the other using different cranberry juice)
- 1/2 tsp tartaric acid (or 3/4 tsp acid blend)
- 1 finely crushed and dissolved Campden tablet
- 1 tsp yeast nutrient
- wine yeast
Read the label before selecting the cranberry juice and avoid any containing preservatives other than ascorbic
acid. Combine juice, syrup and finely crushed and dissolved Campden tablet in primary and measure specific gravity.
You can use more syrup, but reduce the cranberry by that amount and calculate the sugar as required. Use a
hydrometer table to calculate the amount of sugar to add to obtain an original specific gravity (usually
abbreviated incorrectly as o.g.) of 1.078. The amount of sugar required will depend on the cranberry juice you use,
so calculate, measure the sugar, dissolve it thoroughly into a simple syrup (or a sample of the must), add, stir,
and measure the s.g. again. Do not exceed 1.078; indeed, if one is to err, do so on the low side (but not below
1.073, or 10% a.b.v.). Stir in acid and nutrient and cover primary. Wait 10-12 hours and add activated yeast in a
starter solution. On fifth day transfer to a 4-liter secondary and affix airlock, leaving at least 1 inch of ullage
(airspace). Ferment to dryness and rack into a 1-gallon secondary. Top up if required and wait for wine to clear.
Wait additional 2 weeks and rack again, adding another finely crushed and dissolved Campden tablet and 1/2 tsp
dissolved potassium sorbate. Wait 45 days, rack again, sweeten to taste, and bottle. [Author’s own recipe]