Last Wednesday evening, upon light prompting [read: suggestion] from friend Valerie, I headed back into the bush to pick another round of the abundant crop of highbush cranberries. I’d picked 20 lbs already. I really didn’t need more. But only a few days prior, I’d been out to En Sante Organic Winery and Meadery [who are going to be undergoing a full-on name change and rebranding btw - that's right, you heard it here first] to shoot their From Local Farms episode that’s in editing at the moment. Xina [their winemaker] let me try their lineup, including their Kalyna wine [ukrainian for highbush cranberry], which for some reason is not listed on their website. I will fully admit, I was a bit shocked. It was impressive. It was akin to a rosé with loads of structure for an orchard wine. I find orchard wines tend to, okay nearly always, lack in the structure department, so this opportunity is key in my homewinmaking/blending adventures. I had to try to make some.
So 20-some lbs of fruit later, I was in. Picked up a couple tips worth sharing from Xina. 1. No need to wash/rinse/sort the fruit. Into the press they go as-is. This saves loads of time. 2. The fruit is not fragile. It must be the acid. Or the stink. These things sat in a bucket in my heated basement for almost a week, and it was hard to tell when I finally got to them today. I think grapes would have rotted. Tip 3, this one from me: 3. make a cheese with berries as you see in the picture, press, then re-form and press again. They don’t let up their juice as easily as crushed apples, say, so be patient. My 20 lbs or so turned into roughly 5L of juice. I topped up the 11L carboy with water, took the SG, then chaptilized to get to 12.5%abv. Even diluted, the pH was very low: 2.96. Suggests searing acidity in the straight juice, and means this is a good candidate for low-sulphite [or no-sulphite if you roll like that] wine.
I like rosé. I like high-bush cranberries. I like structure. If all goes well, I’m going to have one mean local wine in the cellar.
Below: the resulting pommace post-press. Valerie had suggested trying to dry the berries – a great idea. I’m going to try de-seeding the skins and drying them for a dried-cran-esque element to game dishes. Other shot: the straight juice.