Sanitize all equipment by soaking in sanitizer solution for at least 15 minutes.

Rinse the cranberries under cool water and discard any stems or shriveled berries.

If using frozen cranberries, thaw completely and crush with a wooden spoon to release juice.

Heat 1 gallon of filtered water to 160°F in a large pot, add crushed cranberries, and maintain temperature for 30 minutes.

Remove from heat and cool mixture to room temperature (about 2 hours).

Strain the mixture through cheesecloth into the carboy, pressing fruit gently to extract liquid, and top up with water to 1 gallon if needed.

Dissolve 1.25 pounds of sugar in the cranberry juice in the carboy, then add acid blend, wine tannins, and yeast nutrient, stirring gently to mix.

Cool must to 65–75°F, then sprinkle wine yeast on the surface, let hydrate for 5 minutes, and stir gently to incorporate.

Seal carboy with a rubber bung and airlock, ferment in a cool dark place at 65–70°F for 7–10 days until bubbling slows.

Dissolve 0.75 pounds of sugar in warm water and add to fermenter after 7–10 days; repeat with final 0.5 pounds of sugar after another 7–10 days.

After about 4 weeks, rack wine off sediment into a sanitized secondary carboy, reattach airlock, and continue secondary fermentation for 8–12 weeks.

If wine remains hazy after secondary fermentation, add fining agent (isinglass or bentonite) according to package instructions and wait for clarity.

When gravity readings stabilize (two readings within 0.002), siphon wine into sanitized bottles, leaving 1 inch headspace, and add 1/4 teaspoon potassium metabisulfite per gallon.

Store bottles upright in a cool, dark place for at least 2 months before opening, aging up to 1 year for best flavor.