Cranky Cranberry

I’m beginning to get mighty ticked off at the batch of cranberry wine that we tried to get started up over the holidays… Cranberries are a traditional part of Thanksgiving, so it seemed like an appropriate time to try making them into wine. Unfortunately, it looks like they’re not going to cooperate until they are good and ready. I’ve added fresh brewing yeast twice now, and there’s not so much as a bubble from the bucket.

The apple wine that we started up at the same time is bubbling away like mad, to the point where there’s foam getting into the water lock. But there’s not a peep of percolation from the cranberry mess. I’ve checked the “Home Winemaker’s Companion” and they suggest a couple of remedies for non-starting wines, but I thought I’d throw out the problem to any winemaking readers I might have out there… Any suggestions?