Today, I checked the fermentation of the two beet wines, and they are moving along just fine. The 3 gallons of Concord-Beet have slowed considerably, but I am not surprised as it had a very vigorous primary. I will likely be able to bottle this one in December.

I also transferred the Pear-Apricot into another 5 gallon glass carboy and topped it off with some Niagara concentrate and sugar water.

I had to throw out the peach wine I stated last fall as it had a terrible taste. Must have been a contaminant. Broke my heart as this is the first time I have ever had to do this, but there was no way to make it palatable. Stuff happens.