Cranberry

I came across a recipe for using dried Cranberries on Jack Keller's site, that looked simple and inviting.  So I was at the store with my wife tonight and picked up some Cranberries, good ones, no sulfite or sorbic acid, Just cranberries and sugar.  This should be ready in time for Thanksgiving 2010.  I may use this or kick up sugar and alcohol content and make a dessert type. I will need to use a different yeast for that purpose.

Here is Jack's recipe:


DRIED CRANBERRY WINE

• 1 lb dried, unsulfited cranberries
• 2-1/2 lbs granulated sugar
• 1 tsp pectic enzyme
• 1 tsp yeast nutrient
• 1/8 tsp tannin
• 1 crushed Campden tablet
• water to one gallon
• 1 pkt Lalvin RC212 (Bourgovin) wine yeast

Chop the cranberries or run them through a mincer. Place in primary and add one quart warm water. Stir in crushed Campden tablet. Cover and set aside 12 hours. Add pectic enzyme, recover primary and set aside another 12 hours. Meanwhile, bring remainder of water to boil and stir in sugar until completely dissolved. Cover sugar and allow to cool to room temperature. When 12-hour pectic enzyme treatment is complete, combine remaining ingredients in primary and add sugar water. Stir well and cover primary. Stir twice daily for 7 days. Strain out cranberries, rack liquid into secondary and fit airlock. Rack every 60 days for 6 months, topping up and refitting airlock each time. Stabilize, sweeten to taste, wait 10-14 days, and rack into bottles. Store in cool, dark place for additional 6 months.