Cranberry Fruit Wine Base Sodium Bisulfite or Potbuttium Metabisulfite

Here is the original 3 gallon recipe: 3 gallon recipe (fuller flavor and body) 1 - 96 oz. can Cranberry fruit wine base product 3 ½ cans warm water (2.6 gallon) 6 lbs. white table sugar 2 ½ tsp. Yeast nutrient 1 tsp. Pectic enzyme 1 can, 12 oz. white grape concentrate 3 tsp. Bisulfite solution *dissolve 3 tsp of Sodium Bisulfite in 1 cup of water 1 pk. Red Star Premier Cuvee wine yeast 1 ½ tsp. Potbuttium sorbate to stabilize

I created a 6 gallon by doubling most items. 2 - 96 oz. cans Cranberry fruit wine base product 4 cans warm water (then fill when berries removed or in carboy) 11 lbs. white table sugar 4 tsp. Yeast nutrient 2 tsp. Pectic enzyme 2 cans, 12 oz, white grape concentrate 6 tsp. Bisulfite solution *6 tsp of Sodium Bisulfite in 1 cup of water ******this is what I want to use potbuttium metabisulfite instead******** 1 pk. Lalvin EC-1118 yeast 3 tsp. Potbuttium sorbate to stablize

Instructions on the juice can: Winemaking Process 1.   Sanitize all equipment and utensils with bisulfite solution 2.   Put straining bag in fermenter, add fruit and tie off bag 3.   Add all ingredients above line and stir well to make sure sugar is dissolved 4.   Cover with a damp cloth or fine mesh fabric and let sit over night to allow SO2 to be released. 5.   Sprinkle yeast on top of must. Temperature should be between 70 and 80. 6.   Next day, gently stir top half of "must" mindful not to stir sediment at bottom. Repeat daily until specific gravity lowers to 1.040 (4-5 days) 7.   When gravity reaches 1.040, remove bag of fruit. Press and strain juice from pulp and discard pulp. Rack "must" into secondary vessel, top up with water to minimize air space. Attach fermentation lock. 8.   Rack wine again in 3-4 weeks when gravity reads 1.010 to 1.000. Add 1 tsp bisulfite solution per gallon of must. 9.   After wine is clear (2-3 months) stabilize to prevent renewed fermentation, sweeten to taste if too dry. Enhance flavor and aroma with natural fruit flavor at this time if desired. Bottle. 10.   Wine can be consumed at this point, but will benefit with aging of 6-12 months.

A. J. Rawls