Chop cranberries, set aside
In large stock pot – we used a 7.5 gallon turkey fryer – combine orange peels, water, and sugar. Heat to boiling, stirring until sugar is dissolved.
Add chopped cranberries, stir and continue to cook for 5 minutes.
Add acid blend, pectic enzyme, and yeast nutrient. Stir well, turn off heat. Cover with a lid, allow to cool to room temperature – overnight.
Place raisins and yeast in a freshly sanitized 6.5 gallon fermenting bucket. Use sanitized equipment to rack the liquid out of the cooking pot, and into the fermenting bucket.
Using sanitized equipment – take a gravity reading. Keep track of the number! (This is an optional step, but will allow you to calculate your final ABV %)
If you’d like, use sanitized equipment to add some of the remaining cranberry-orange pulp to the fermenting bucket, if it will fit. (Totally optional!).
Cover with sanitized lid and air lock. Within 48 hours, you should notice fermentation activity – bubbles in the airlock, carbonation and /or swirling in the wine must. This means you’re good to go!
Let sit for about a week, stirring (sanitized paddle!) every couple of days or so.
After a week or so, use your sanitized siphon setup to rack the must into a freshly sanitized 6.5 gallon carboy.
Put the carboy somewhere cool (not cold!), and leave it alone for 2 months or so.
Using sanitized equipment, rack the wine off the sediment, into a clean, freshly sanitized 6.5 gallon carboy. (At this point, we added 2 lbs sugar for added sweetness. Cap with sanitized airlock, leave it alone for another 2-3 months.
Rack one more time, leave it for another 3 months or so.
When your wine has been racked a few times and shows NO more fermenting activity for a month or so (no bubbles in the airlock, no more sediment being produced, you can move on to bottling.
Follow the instructions on your selected type of wine stabilizer to stop fermentation. For potassium sorbate, this needs to be done 2-3 days before bottling.
Using sanitized equipment, take a final gravity reading, then rack the wine into clean, sanitized bottles. Cork. (We like to use these for corking our homemade wine. Easy to use – no special equipment needed! – easy to uncork, and – should you have any wine left in your bottle after serving (pfft!), the “cork” is easily replaced for temporary storage!).