Cranberry begins

10/9/09: Started my Cranberry Wine today.  The picture shows the cranberries I used in it. I am following the recipe in the previous post.  With one addition; 6oz grape juice concentrate to add a little more body to the wine.

10/10/09: Pitched the yeast this morning from a starter. Decided to use Lalvin 71B-1122.  The must started at SG of 1.110, the higher starting SG combined with the yeast should give about 13-14%abv semi-sweet to sweet wine.  I have about 5qts of must including the rehydrate Cranberries.  As of 12 hours the Must was showing very little signs of fermentation.  I snapped the lid down tight on the fermentor and it was pushing some bubbles but very slowly. If the fermentation does not improve by morning I will probably make a new starter and toss it in.

10/11/09: Checked this morning and the fermentation is starting to get going a little better, I can actually here the bubbles working through the fruit.  Starting to produce that distinct odor of fermenting fruit.  By the afternoon (almost36hrs.) it is rolling good now.

10/15/09:  Been punching the cap and stirring twice daily. Checked SG this morning now at 1.060 (6.5%abv). targeting 1.030 to rack.

10/17/09, Day 7:  Racked to secondary ended up with 1 gal + 750ml.  SG at 1.046.  Fermentation is a little slower than previous batches I have done. Hours later in the secondary lots of sediment appearing.

10/18:  Appears the 1 gal shows no sign of fermentation but the residual in the 750ml is going like gangbusters. The sg on the 1 gal had not changed from 24hrs earlier. Added 1/2 teaspoon of nutrient and by afternoon still no sign of active fermentation.  Recombined the 2 bottles in the primary fermenter and active fermentation again.  I am not sure what happened.  Maybe not enough of the yeast transfer with wine?  Will just monitor and try again in a couple days.  This time wait to rack/transfer until below 1.030.

10/19: Stll not making progress. Added a new yeast starter.  I will have really review my notes to see what went wrong on this one.

10/22-23/09: Fermentation has been continuing since adding a new starter.  Slow but still working.  On 10/22 stirred must and transferred to the secondary fermentation containers. (1gal and 750ml), after a couple of hours a lot of sediment.  10/23; fermentation is still continuing nicely and the lees (sediment) are compacting down.  I can actually see the bubbles coming up from the bottom of the sediment area.  I think it might end up being ok.

10/25/09: Checked on the secondary and it is bubbling good

11/11/09:  Still bubbling