Joe Yudelson wrote:

> Hi: Widmers (New York State) sells an inexpensive Niagara ("Lake Niagara)
> which is delicious. I have made it in the past from Niagara grapes and
> found that it had to be made on the sweet side.

Why did you "Have" to make it on the sweet side. Was this just a preference
you have for sweet wine? I have never made Niagara from fresh grapes but
the dry Niagara I have made from frozen Welch's juice turned out excellent.
Of course, I balanced the acidity and sugar before fermentation. One of
these days I will have to try to make it from fresh grapes. Perhaps the
juice from fresh grapes needs a balancing act before fermentation also.