METHOD:

Use only well-ripened but sound fruit.

1. Wash and place fruit in nylon straining bag. Press, crush and strain out juice into primary fermentor. Keeping all pulp in bag (add chopped raisins, if used) tie top and place in primary. If using juice all this work is already done, proceed to step 2.

2. Stir in all other ingredients EXCEPT yeast. Cover primary.

3. After 24 hours, add yeast. Cover primary.

4. Stir daily, check S.G. and press pulp lightly to aid extraction.

5. When ferment reaches 1.030 (about 5 days) strain juice lightly from bag. Siphon wine off sediment into glass jug secondary. Attach airlock.

6. When ferment is complete (S.G. has dropped to 1.000 -- about 3 weeks) siphon off sediment into clean secondary. Reattach lock.

7. Siphon again in 2 months and again if necessary until clear before bottling.

VARIETIES

Cranberry (Vaccinum L.) related to blueberry group. The commercial variety American or Large Cranberry (V. macrocarpum) yield 3/8" - 3/4" round, red fruit. They require a stream with some marsh suitable for a bog -- for flooding but quick emptying. Unless you can find these wild, seek them in the store. Lingonberry is a wild variety.