Primary was winding down last week when I took a gravity reading and added cacao nibs to the Stout. I soaked oak chips in George Dickel No. 12 for a couple of days and added that to the Porter a couple of days later.
It was full of clove flavor when I tasted it warm and flat.
Here are my two batches of Concord wine currently in progress. The larger batch was made from grapes from my parent's vine. The smaller batch is from Welch's Frozen Concord concentrate. It's my first time using either.
Original gravity was about 1.094 for each batch and as you can see they have fermented down pretty far. They should be ready to bottle by the first week of October.
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