Cranberry Wine

Directions

1. Add in the minced raisins in with sugar, acid blend and Warm water. Mix until all dissolved. Add in next 5 ingredients & mix well. Add in the yeast. Stir the fermenting liquid daily to keep the floating fruit moist. When racking to secondary, (sg 1.020) scoop the raisins into a straining bag and squeeze it as dry as possible; throw away the pulp. Top up the carboy. Rack to a clean carboy at 1.000; rack to clean carboy at 0.990 to 0.995. When finished, rack to a carboy; add in finings, let rest for 10 days, then filter. Add in 0.25 tsp sulphite & sorbate. Bulk age 3 months; add in 8 ounce wine conditioner; bottle & age for 3 months.