Makes 1 gallon of wine (after racking).
- 1 1/4 gallon (128 oz+32oz) 100% pure cranberry-pomegranate juice
- 15 oz (425g) granulated sugar for original specific gravity (OG) of 1.090
- 2 tsp acid blend
- 1/2 tsp pectic enzyme
- 1 tsp yeast nutrient
- 1 crushed Campden tablet (potassium metabisulfite. kills wild yeast)
- 1/3 tsp (1 gram) Montrachet wine yeast
Make yeast starter (takes 12 hours to make)
Dissolve crushed Campden tablet in 1/4 cup juice.
Add juice and Campden juice to primary fermenter.
Measure S.G. of juice. Add more sugar (calculate how much and how to) until S.G. is 1.090.
Add remaining ingredients except yeast. Cover primary and set aside 12 hours.
Add activated wine yeast and recover. When active fermentation slows down (about 5-7 days), and SG 1.030 transfer to secondary and fit airlock. When clear, rack, top up and refit airlock. Wait 30 days and rack, top up and refit airlock. After additional 30 days, stabilize, sweeten if desired and rack into bottles. Backsweeten to 1.006 perhaps.