Bottled 40 units from 5 gallons. I had to sweeten it a very little bit as it was very dry. I used a bottle of Niagara Ice Wine I made a few years back. It smoothed it out nicely and still dry. Had to re-calculate the ABV. It came at 12.5%, a bit high, Some time in the bottle will likely yield something to be proud of.

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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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