Sorry, I know this is the cider forum, it seemed the closest to “fermentation”…
Jesse, I know you mentioned making wine from highbush cranberry…I picked about 1 gallon of berries here, added sugar and water and nutrient to make a 3-gallon batch. Just took the berries and straining bag out 2 days ago, the wine is a really nice red…and tastes like soap. Literally, like dish soap and alcohol.
I’ve seen some discussion/argument suggesting there are multiple varieties of viburnum lumped as “highbush cranberry” and American is very good and tastes like a regular cranberry, while the European tastes bitter and medicinal. I also know that wines can change a lot over the course of fermentation…I’ve tried the berries raw, they strike me as bitter and unpleasant, but so do raw “regular” cranberries. Yet their wine is very good, as it their juice.
I am strongly suspicious that I have a batch of European highbush wine, which may or may not improve to “somewhat drinkable” over time, but I suspect it isn’t the highbush I would have, ideally, wanted. My question for the folks who pick and use highbush cranberry, especially in wine:
Does any of this sound familiar, or is your experience with the highbush cranberry very, very different? If you’ve made good wine that tastes like soap in primary, then that’s useful information. If it NEVER tasted anything like that…that’s also useful info for me I guess.