Wine yeast, back sweetened with Xylitol to taste. Starting gravity 1.047
No boil. Pitch yeast (2.8g M02; or 1.8g EC-1118) directly to juice. OG (from experience) 1.05. Estimated FG (with EC-1118) 1.01. Fermentation temperature: M02 15-24C. EC-1118 10-30C. My current room temp 26C. Cranberry juice for back sweetening before kegging. Primary fermentation estimated 7 days (10/23-10/30)