mon, aug 24, 20
Red Fruit Sangria
Start with a base of only cranberry pomegranate juice.
Use the sweetness calculator to determine how much granulated sugar you should add and how much cranberry pomegranate juice you should pour out.
Using the values from the sweetness calculator, pour out your juice, add sugar, seal the juice again, and shake until dissolved (it's okay if it all doesn't dissolve).
Open your Brewsy bag and pour the contents in. Seal your juice again and shake well.
Replace your juice cap with your airlock (see video here), add water to 'fill line', and leave in a dark and warm place (75-77 degree F) for three days. Cover with towel if necessary for darkness and/or keeping warm. Save the juice cap!
After 3 days, move to fridge for 48 hours. Optional: remove the airlock and replace with the original cap, but *not* tightened onto the juice container. instead, leave it loosely on top.
After 48+ hours in the fridge, your yeast will have fallen to the bottom of your container. You can now carefully pour your wine off of the sediment into a secondary container for bottling. You may find that sediment will build up again, and your wine might need to be poured off ('racked') once more. Note: this sediment is completely safe to drink if accidentally consumed.
After the sediment has been removed, add the tart cherry concentrate and shake the the bottle to mix.
Serve with slices of strawberries and frozen red grapes to keep it cool and add extra fruity flavor!
If there is leftover wine, return to fridge. If there are leftover strawberries or grapes, they can be left in the wine as it chills in the fridge - the fruits will gently infuse the wine as it ages. So tasty!