Wash the cranberries thoroughly to remove any dirt or impurities.

In a large pot, combine the cranberries and water. Bring to a boil, then reduce heat and let simmer for about 30 minutes to extract the juices.

Strain the mixture through a strainer or cheesecloth into the fermenter.

While the juice is still warm, stir in the sugar until fully dissolved.

Allow the mixture to cool to room temperature before adding yeast.

Once cooled, sprinkle the wine yeast over the surface and add potassium metabisulfite and pectic enzyme if using.

Seal the fermenter with an airlock.

Let the mixture ferment for about 1 to 2 weeks, checking periodically.