Re: [E-Z-Caps] Cranberry and sake

[yahoo]

To retain sweetness, you have to use maltodextrine as it is not 100% fermentable, sweetness will be apparent. Regular sugar ferments out completely and only raises the alcohol content.

Craig wrote:

Ive read about people who have had good outcomes with cranberry juice.
I used cranberry cocktail juice with 27% cranberry. I added 1 c. sugar
and, of course, yeast. The results were a bit sour tasting. does
anyone have some suggestions or recipies. I know i could add some
sugar after fermentation and am planning on doing it with a bottle
that is maturing today.

Oh and that sake was awesome !(whether it was actual sake or not.)
only thing i would do next time is use all grape juice instead of
water and a little juice.(or grape concentrate and water)The recipie i
used is back a few posts if youd like to try it! The vinegar didnt
seem to have any adverse effects, but if you left it out it would
probably be for the better.




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