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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