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.)
Farmgirl School 
There is no equivalent in the UK I don’t think but I make sloe gin which is an infusion rather than a wine from the sloes, it’s very good though and the sloes are ripe for picking now but better after the first frost! It’s very warming, it’s gin, sugar sloes and some almonds or almond essence! Made now it’s ready for Christmas! It’s chilly enough here to have a glass later 🙂
Sounds delicious!