Thursday, December 31, 2009
The cranberries we got in Wisconsin are still fermenting, well, some of them anyway. Cranberry is one of the hardest wines I make, but it is fastly becoming one of our most popular wines. I recently brought in all the bins of cranberries to warm them up, and you can see in the middle of each bin I added more yeast, 71B, which is supposed to be more acid tolerant. I think 5 bins are actually fermenting, hoping to get the rest of them fermenting soon, and then add some yeast nutrient.