Drum roll please…..
Well, it’s been about a year since I brewed the chokecherry wine. It needed to sit for a year and I have patiently waited for the final product. I was nervous because choke cherries are named that for a reason, they are puckeringly sour and a smidge bitter without two tons of sugar.
Friends, those old timers that wrote that recipe knew a thing or two about turning ordinary wild berries into wine to keep the spirits warm for winter.
The initial scent was of yeast and fruit, sweet berries, and summer. A taste proved similar to meade with a hint of bitter on the end. Not too shabby, Folks. Not too shabby.
For the recipe, see my initial blog post here for making Chokecherry Wine.
(Note: Six months after writing this post we served another bottle and it was smoother and more delicious.)