Dried Cranberry Wine

* 1 lb dried, unsulfited cranberries
* 2-1/2 lbs granulated sugar
* 1 tsp pectic enzyme
* 1 tsp yeast nutrient
* 1/8 tsp tannin
* 1 crushed Campden tablet
* water to one gallon
* 1 pkt Lalvin RC212 (Bourgovin) wine yeast

Chop the cranberries or run them through a mincer.

Place in primary and add one quart warm water.

Stir in crushed Campden tablet.

Cover and set aside 12 hours.

Add pectic enzyme, recover primary and set aside another 12 hours.

Meanwhile, bring remainder of water to boil and stir in sugar until completely dissolved.

Cover sugar and allow to cool to room temperature.

When 12-hour pectic enzyme treatment is complete, combine remaining ingredients in primary and add sugar water.

Stir well and cover primary.

Stir twice daily for 7 days.

Strain out cranberries, rack liquid into secondary and fit airlock.

Rack every 60 days for 6 months, topping up and refitting airlock each time.

Stabilize, sweeten to taste, wait 10-14 days, and rack into bottles.

Store in cool, dark place for additional 6 months.


Source: Jack Keller

Cinnamon Wine

* 12 six-inch cinnamon sticks
* 3 lbs granulated sugar
* 7-1/2 pts water
* 1 tsp yeast nutrient
* 1/8 tsp tannin
* 3 tsp acid blend
* 1 crushed Campden tablet
* Champagne wine yeast

Put cinnamon sticks and one quart water in a pot with a tight-fitting lid.

Bring to a simmer and hold for 10 minutes with the lid on, turn off heat, and let steep for two hours.

Strain the water into a secondary and discard the cinnamon sticks.

Add sugar to remaining water and bring to a boil.

Turn off heat and stir until sugar is dissolved.

Add all remaining ingredients to secondary except Campden and yeast and then pour in the sugar-water.

Cover with a napkin held in place with a rubberband and allow to cool.

Add Crushed Campden, stir, and allow to sit 24 hours covered.

Add activated yeast and recover.

Ferment 5-7 days, or until specific gravity falls below 1.030.

Fit with airlock and continue fermentation 30 days.

Rack into sanitized secondary, top up, and refit airlock.

Ferment another 3 months, rack again and ferment additional 3 months.

Stabilize, sweeten to taste, and let sit under airlock additional 10 days.

Rack into bottles and store in dark place.

Old Bay Beer Braised Shrimp

Pairing Beer With Food Series

This recipe was inspired from the Great Food, Great Beer cookbook.  Their recipe can be found on page 194 and has shrimp paired with an American lager.  This recipe I found on Gracebeforemeals.com and it uses a light beer recipe which can be found here.

• can of light beer
• 4 teaspoons of Old Bay
• 4 tablepoons of Butter
• Shrimp - peeled, devined, about 1/2 pound (apx 10 medium sized shrimp) Parsley (Fresh flat leaf if possible)
• 1 small baguette, or 1 or 2 small crusty dinner rolls
• Fresh parsley, mineced
• Saute Bitter, garlic and olive oil in a pan, Season shrimp with salt, pepper and Old Bay and add to hot pan. Add beer to pan, enough so that foam covers the shrimp and add more old bay. Braze for 3-5 minutes, or until the shrimp turn pinkish white. Slice bread and put in a bowl. Add shrimp and sauce over the bread. Top with fresh parsley as garnish and extra flavor.