Requested Recipe:

Sour apples, like sour cherries, make the best pies and wines. Jonathan, Winesap, Granny Smith, Braeburn, Gravenstein, and McIntosh are but a few favored for wine. Better than any of these six, however, for winemaking, is a mixture of all. Simply avoid Delicious, Gala, Fuji, and similar sweet apple varieties.

There are two kinds of cranberry -- the bush type (Viburnum spp.) and true cranberry (Vaccinium marcrocarpon). Either will work well in this recipe. Of the former, the highbush cranberry is favored. Of the latter, the bog cranberry is preferred.

• 7-8 lbs sour or cooking apples
• 2 1/2 lbs cranberries
• 1 1/2 lb finely granulated sugar
• 1/2 tsp pectic enzyme
• 1 crushed Campden tablet
• 1/2 tsp ascorbic acid
• water to make 1 gallon
• 1 tsp yeast nutrient
• 1 pkt Champagne wine yeast

Use only ripe fruit. Wash and core apples, then mince (or chop) both apples and cranberries. Add ascorbic acid immediately and toss to coat, then tie in nylon straining bag and place in primary. Add all remaining ingrdients except yeast. Stir well to dissolve sugar, then cover with sanitized cloth for 18-24 hours at room temperature. Add yeast. When fermentation is vigorous, ferment for about 9 days or until s.g. is 1.020. Press pulp and add juice to liquid, discarding pommace. Transfer to secondary and attach airlock. Rack after 30 days, top up and refit airlock. Therafter, rack every month until wine is clear, still and no new sediment forms. Add crushed Campden tablet and 1/4 teaspoon ascorbic acid at 2nd and 4th racking. Stabilize, sweeten to taste if desired, and set aside 3 weeks. Bottle and age 6 months before tasting. [Author's own recipe]

My thanks to Maryanne of Central Pennsylvania for his request.