Description

A simple and customizable homemade cranberry wine recipe that transforms tart cranberries into a rich, ruby-red wine perfect for holidays or gifting.

Ingredients

Fresh or frozen cranberries
Granulated sugar
Filtered or distilled water
Lemon juice
Wine yeast
Campden tablets
Pectic enzyme
Yeast nutrient
Optional spices: cinnamon sticks, cloves, or nutmeg

Instructions

Prepare the Cranberries: Wash the cranberries thoroughly and discard any that are bruised or damaged.
Crush the Fruit: Use a food processor or mash them manually until they’re broken down but not pureed.
Make the Must: In your fermentation bucket, combine the crushed cranberries, sugar, and water. Add the lemon juice, pectic enzyme, and crushed Campden tablet. Stir well and let the mixture sit for 24 hours.
Add the Yeast: Sprinkle the wine yeast over the surface of the must. Add yeast nutrient and gently stir to incorporate.
Primary Fermentation: Cover the bucket with a lid and attach the airlock. Store in a cool, dark place for 5-7 days, stirring daily.
Strain the Must: After primary fermentation, strain the liquid into a clean glass demijohn or carboy using a strainer or cheesecloth.
Secondary Fermentation: Seal the demijohn with an airlock and let the wine sit for 4-6 weeks. Check the hydrometer readings periodically to ensure fermentation is complete.
Bottle the Wine: When fermentation is finished, siphon the wine into sterilized bottles. Seal tightly and store in a cool, dark place.

Notes

[‘Don’t rush fermentation for the best flavor and alcohol content.’, ‘Sterilize all equipment before use to prevent contamination.’, ‘Use a hydrometer to monitor sugar levels during fermentation.’, ‘Aging the wine for a few months enhances its flavor.’]

Prep Time: 24 hours
Cook Time: 4-6 weeks
Category: Beverage
Cuisine: American

Nutrition

Serving Size: 1 glass (approximate
Calories: 125
Sugar: 12
Sodium: 5
Carbohydrates: 15

Keywords: cranberry wine, homemade wine, holiday drink, festive wine, DIY wine, winemaking, cranberry recipe