I have a plan... Involving a 1kg bag of cranberries, honey, yeast and a six gallon jar.... But as a bit of a ba-bee I'm wondering if there's a way to estimate how much sugars a given fruit may add to the must so that I can take that into consideration when making... What I'd ideally like to happen with this my third batch is to choose a yeast that with give up its go when I want it to so that enough residual sugars are left to balance the tart and tang that are fresh cranberries.
Other than that I'm wondering if I should slice, dice, halve, crush or otherwise mutilate in a blender prior to adding to the must or should i chuck them in whole?
Other than that I'm wondering if I should slice, dice, halve, crush or otherwise mutilate in a blender prior to adding to the must or should i chuck them in whole?