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nafex - Re: [NAFEX] old chokecherry wine/aronia

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  • From: "del stubbs" <pinewoodel@hotmail.com>
  • To: nafex@lists.ibiblio.org
  • Subject: Re: [NAFEX] old chokecherry wine/aronia
  • Date: Thu, 26 Sep 2002 18:35:24 +0000

I make lots of very
good fruit juices by this method that I learned from an Amish friend:
Put a large handful of fruit (chokecherries, wild or tame grapes,
elderberries, or just about any berry or well-crushed bulky fruit) in a
quart Mason jar, add a good squirt of lemon juice (unless the fruit is quite
acid), a tablespoon of honey or sugar, and then fil the jar with boiling
water. IMMEDIATELY screw on the lid. Set the jars away on a shelf in a dark
place in the cellar. Keeps for many years. I have never lost a jar to
spoilage or fermentation.
Bill

Just this morn I was talking to a neighbor who learned a similar method from one of our menonite neighbors....the difference is that the jars were then water bath canned. To skip that step would be great, I am suprised so little added sweet is enough to preserve without canning. My wife mentions folk who use the above method with pickles, but with mixed success, she feels the canning process is an important safeguard.

I am most curious how oak shavings could help something as astringent as chokecherries, ever tried tasting oak sawdust? It isn't exactly like sugar, must be some chemical reaction.

"wine is wine, vinegar is vinegar" My wife doesn't believe it, I'll ride the fence in ignorance.....but we both remember hearing that a fruit fly in a wine bottle can make wine into vinegar.....and we have a bottle of 'red wine vinegar'..?
thanks for all the chokecherry imput,
Del

Del Stubbs www.pinewoodforge.com ag zone2/3


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