Cranberry Wine

You will need

• Cranberries (fresh or frozen)1.2 kg
• Sugar1.2 kg
• Pectic enzymeper dose
• Wine yeast + nutrient1 sachet
• Waterto 4.5 L

Method

1. 1

   Sanitise. Cranberries are sharp and strongly flavoured, so like blackcurrant you use less fruit and more water than instinct says — this is the lesson.

2. 2

   Crush the cranberries (frozen ones burst easily as they thaw) under 2.5 L cooled boiled water; add pectic enzyme when cool.

3. 3

   Stir in the sugar dissolved in a little warm water and top to 4.5 L. Take a reading, about 1.088.

4. 4

   Pitch the yeast and nutrient; ferment on the pulp two or three days, then strain into a demijohn.

5. 5

   Rack when it clears, and again a month later.

6. 6

   A festive, deep-pink, tart wine — good sweetened a touch (stabilise first). Ready by the following winter.