About 16 cups wild or lowbush cranberries (rinsed in cold water)
2 cups wheat berries
1/4 teaspoon wine yeast
1 gallon cold water
1 1/2 cups raisins
9 cups sugar
Direction:
Extract the cranberries first to release the true flavours of
the fruit.
Chop the cranberries on the chopping board, then place at least
two to four cups of fruits in a blender, add enough amount of cold
water to cover the fruits.
Blend the fruits until broken, repeat this step with the
remaining fruits.
Combine the purees cranberry mixture with the remaining cold
water in a large food bucket.
Cover the bucket with porous lid and allow to soak for
twenty-four hours.
Stir using a long nonreactive spoon.
In a large nonreactive pot, strain the liquid through
cheesecloth.
Bring the liquid to boil over high heat.
Turn the heat to low and simmer for three minutes, discard any
scum that forms on top of the bubbling liquid.
Bring the liquid back to the bucket, add the raisins, sugar and
wheat berries.
Stir thoroughly until sugar is dissolved.
Sprinkle the yeast on top when the liquid has cooled to
lukewarm.
Cover with a loose-fitting lid and nylon stocking then allow to
ferment for fourteen days.
In a clean glass container, strain the liquid well and cover as
appropriate.
The wine will be ready for bottling after six to twelve months.
