Just made a cranberry mead last week from my own recipe. 2 lbs citrus honey, 2 lbs dried cranberries, zest of 2 oranges, 6 ounces of black tea, enough cranberry juice for a gallon, 1.2 packet 71B yeast. In secondary I'll put 2 cloves, 1 cinnamon stick, and 4 allspice for a week or 2. This makes my thanksgiving mead.
We do not have alcohol in Iran and it is illegal, and you help us to make high-quality wine at home, of course, with bread yeast, as we do not have original yeast.
I really love your process. It's caused me to give up on sulfites upfront. Now I either add the fruit to the pot of boiling hot water or juice...or if I'm making a larger quantity, I pour hot water over the fruit in the brewing bucket. And even if I don't buy frozen fruit, I tend to freeze it myself first. The only exception are the grapes. I currently have 28L of Pinot Noir on the wood chips in the secondary, made out of 50kg of grapes and nothing but grapes. They were ripe and sweet enough - OG was 1.096, pure grape juice. I just couldn't have done that without sulfites during the first couple of days of cold soaking, and even if I were making a smaller quantity I couldn't bring myself to put the grapes (especially an expensive varietal such as Pinot Noir) into boiling hot water. Noope! Haha! Btw I was wondering, regarding the clarity of beverages made out of fruit with lots of pectin such as berries, but also the additional extraction of color and all the fruity goodness out of it, do you not use pectic enzyme because you're trying to avoid any additional chemicals as such, or is it because of simplicity and the fact that it cannot be bought in a regular supermarket? One last thing...and sorry for bothering you, but I was wondering did you feel honey at all in this cranberry mead?
I love this! I've just hatched the idea (per someone's off-handed suggestion) to make cranberry mead and I was thinking of adding orange to it, so when you suggested the addition of orange juice and zest, I actually cheered out loud. Definitely a project for this winter. QUESTION: what are you thoughts on adding some cloves to the mix? Have you experimented much with adding spices? Any advice?
I believe it is hazy because of the pectin from the cranberries. Using pectic enzymes would probably make it clearer...but I don't think PE can be found at the grocery store or effects the flavor...Great video. I will duplicate as we love a cranberry wine we buy seasonally but I don't like depending on someone else to stock something I can do myself and get more satisfaction out of the doing. Sparkling sounds interesting also...
I agree it’s probably the pectin. One natural source of pectic enzyme is papayin, which is can be found in papaya peels. Viewers who have papaya readily available to them can use the peels of one half to one papaya as a substitute to around one teaspoon of pectic enzyme. Half a papaya for a large one, one papaya’s worth of peel for a small one. Add to primary.
Although generally true, most of my wines\meads will clear over time which is when I bottle them, there have been a few exceptions such as this cranberry mead.
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I quit watching all other UA-cam videos on how to make wine. Only watch yours for advice. all my wine has turned out excellent thank you
Just made a cranberry mead last week from my own recipe. 2 lbs citrus honey, 2 lbs dried cranberries, zest of 2 oranges, 6 ounces of black tea, enough cranberry juice for a gallon, 1.2 packet 71B yeast. In secondary I'll put 2 cloves, 1 cinnamon stick, and 4 allspice for a week or 2. This makes my thanksgiving mead.
Definitely one of my favorite winemaking channels if not #1. Now that I got my house and space, I can pursue making some of these!
This channel is great because it IS more natural! TY🎉
We do not have alcohol in Iran and it is illegal, and you help us to make high-quality wine at home, of course, with bread yeast, as we do not have original yeast.
Stay safe!
"One in the car".......🤣 If I could, I'd subscribe again just for that!
Love and appreciate these videos!
Glad you like them!
May God Bless you 👏🏽🌹💐😘🙏
I really love your process. It's caused me to give up on sulfites upfront. Now I either add the fruit to the pot of boiling hot water or juice...or if I'm making a larger quantity, I pour hot water over the fruit in the brewing bucket.
And even if I don't buy frozen fruit, I tend to freeze it myself first.
The only exception are the grapes. I currently have 28L of Pinot Noir on the wood chips in the secondary, made out of 50kg of grapes and nothing but grapes. They were ripe and sweet enough - OG was 1.096, pure grape juice. I just couldn't have done that without sulfites during the first couple of days of cold soaking, and even if I were making a smaller quantity I couldn't bring myself to put the grapes (especially an expensive varietal such as Pinot Noir) into boiling hot water. Noope! Haha!
Btw I was wondering, regarding the clarity of beverages made out of fruit with lots of pectin such as berries, but also the additional extraction of color and all the fruity goodness out of it, do you not use pectic enzyme because you're trying to avoid any additional chemicals as such, or is it because of simplicity and the fact that it cannot be bought in a regular supermarket?
One last thing...and sorry for bothering you, but I was wondering did you feel honey at all in this cranberry mead?
I love this! I've just hatched the idea (per someone's off-handed suggestion) to make cranberry mead and I was thinking of adding orange to it, so when you suggested the addition of orange juice and zest, I actually cheered out loud. Definitely a project for this winter.
QUESTION: what are you thoughts on adding some cloves to the mix? Have you experimented much with adding spices? Any advice?
I believe it is hazy because of the pectin from the cranberries. Using pectic enzymes would probably make it clearer...but I don't think PE can be found at the grocery store or effects the flavor...Great video. I will duplicate as we love a cranberry wine we buy seasonally but I don't like depending on someone else to stock something I can do myself and get more satisfaction out of the doing. Sparkling sounds interesting also...
I agree it’s probably the pectin. One natural source of pectic enzyme is papayin, which is can be found in papaya peels. Viewers who have papaya readily available to them can use the peels of one half to one papaya as a substitute to around one teaspoon of pectic enzyme. Half a papaya for a large one, one papaya’s worth of peel for a small one. Add to primary.
Awesome recipe I may have to try it myself!
Your wine can be crystal clear naturally. You just gotta wait the year before you actually bottle it.
Although generally true, most of my wines\meads will clear over time which is when I bottle them, there have been a few exceptions such as this cranberry mead.
I'll make it with one bag first. Mainly because it's what I have at home now
You might be better off that way.
👍
I've made wine out of cranberry sauce, craisins, and juice. But I never tried fresh cranberries 🤔
Please... why ?. for what ? must use raisins.
Flavor., body.
ok thank u....@@DIYFermentation
0:32 wait, 3 pounds is 1.3 kg, not 900 g
sorry You need a 10 qt pot
An 8 qt pot is more than adequate for a 1 gallon batch.