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Regarding Chokecherry Wine (Prunus virginiana): Has anyone used Red Star's green-label Côte des Blanc's yeast for chokecherry wine - and, if so, how does it compare to Red Star's red-label Premiere Classic (formerly Montrachet) yeast? Thanks in advance - Ron

Hey, WH - glad to see that you are giving this a try, and would be interested in an outline of your recipe and method! I was just shooting in the dark when I did this...results were great, subject to the caveats that I have mentioned above. The main thing I would do in the future is to add acid...

Sounds like a good plan - I think you will be happy with this! I'm starting my tomatoes and peppers on (or about) March 10th (indoors), and then starting other garden produce about a month later. Our growing season tends to be from "about? 15 May to "about" 15 September, but certain stuff can be...

Hello, Franc - I hope you are well! Please forgive my dereliction in keeping up with this thread. I've been a little distracted by other things the past couple of years, including a very grand trip to Australia that my wife and I took last fall. :hug In short, the wine turned out much better...

Hi, Barry - This is looking great! I appreciate your taking the time to post on this, and will see if I can get a batch of my own started later this year. The words you used to describe this wine sound just about right - my own observations are quite the same: hard to describe, but very, very...

Hi, jal5 - I'll definitely keep up on this thread; right now, the lees are dropping out and it looks like it is coming along nicely. This particular batch is a little heavier on both chokecherries and sugar than I intended, but the recipe I posted in my opening post is one that has worked very...

On Saturday, 17 March, I transferred the must for my latest batch of chokecherry wine from primary to secondary fermentation. Everything looked good with it, and it the transfer went smoothly. My temperatures during primary were a couple of degrees higher than I would prefer, but very much...

I didn't think about that at the time, but it makes good sense. Thanks ~:b

So far, things seem to be going well; I have been stirring the must at least once each day, and snatching a very tiny taste now and then. It's coming along pretty much the same as the last time, and I do not perceive any major differences. I'll see how things go.... On another note: Bernard -...

....aaaannd, I pitched the yeast in the middle of doing 3 other things (bottling beer, making supper and starting tomatoes/peppers)...and forgot to take a gravity reading; well, I remembered, but only as I was tapping the last of the yeast into the bucket. :( Looking at the bright side, it sure...

Whoops - that should say "Chokecherry" in the title, of course!

Hi, guys,and thanks for the replies. The instructions that I had for this wine (from Yooper) state to check SG right before adding yeast (Montrachet), so I will be sure to do it at that time. I suspect it will be a little higher than "normal" for the recipe, but based on Bernard's information...

Today, 10 March 2018, I started a new batch of Chokecherry Wine, using a recipe that worked great the last time I tried it: At this point, following the method, I have not yet added the pectic enzyme or yeast. One deliberate deviation from the recipe: I always seem to have a little too much...

Good point, sir...many thanks!

Hi, Bernard - This makes perfect sense, and I do have some tannin powder. Do you think it might be too late, a week in? If so, I will keep it in mind for next time.

Many thanks for the kind words - I intend to try quite a few different things with this, beyond the simple sauerkraut and pickles. Hot sauce is definitely on my list, and the salsa sounds good, too. These cucumbers are store-bought, unfortunately - here in subzero (Siberia) Montana, it's the...

Lacto-Fermented Pickle Chips Last night I started a new project with my "Kraut Kit" from FarmSteady: http://farmsteady.com/shop/kraut-kit As we've discussed before, the kit is probably a bit over-priced; but to be honest, after looking up the individual components, I don't think it is too...

Thanks, folks!

Here is the label that I created for this wine:

Here is the label that I created for this wine: