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 co...
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A couple of weeks back, I was given a quart of chokecherry juice.  It was heat-canned (Mason jar) and extemey flavorful. I decided to make 5 gallons of Niagara wine with this juice added for flavor and a nice pink tinge. Below is the recipe I formulated.

INGREDIENTS:

1 qt Chokecherry juice
8 cans of frozen (thawed) Welch's Niagara concentrate.
6 lbs table sugar
1 15 oz. box of Sun Maid Golden Raisins
5 1/2 gallons of water.

3 teaspoons pectin enzyme
3/4 cup Acid Blend
2 teaspoons yeast nutrient (that'...
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