Tuesday 10 August 2010

Making cranberry wine...

Cranberry fields forever.

Next you need a harvester.

Of course, you need Matt.

Then you need a vat.

Then you check if Matt's dressed for a tour. He always has a fine cap.

Matt promised he was shining his shoes for a Muskoka Magazine interview.

I think he was too busy.

The cranberries ferment in the vat until they're done. If you are creating various types of wine you either use the whole cranberry, or just the liquid.

But these cranberries are nearly finished their 2-week fermentation. 
Some wine is aged in oak. Others not.

Of course, there is always lots to do.

Matt let us peek in the vat.
The wine  tasting was a delight. We've been to some in Niagara-On-The-Lake, when Jesse was acting at Shaw.

Many different wine styles from which to choose. Cranberry wine, some is oaked, then there are combinations: white cranberry, cranberry/blueberry, blueberry, and so on. Many have won medals at various shows. Matt always twitters about his events.

Lots of products from which to choose. Even if you don't drink, you cannot lose.


Yogi♪♪♪ said...

I'd never heard about cranberry wine; now I have.

W.C.Camp said...

Only 2 weeks to make cranberry wine - wow I'll remember that if I'm ever trapped in a Cranberry field. Interesting stuff! W.C.C.

Jenn Jilks said...

Only two weeks to ferment, W.C.! Firstly, the cranberries have to be washed, sorted, frozen, etc. Apparently, even the animals won't touch them until they are frozen.