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[mIEKAL aND <qazingulaza@gmail.com>]

I'm not one to throw things out.  There's a couple aronia projects that I'm in touch with, I'm thinking of turning them on to a bottle & see what they make of it.  I also have a friend who is a foodie, & I'm gonna give her a bottle to see if she can concoct a drinkable sangria.  I made the wine with pure juice (not cut with water) so if nothing else medicinal quanities probably would work good as a tonic.

~mIEKAL

On Jun 3, 2009, at 10:29 PM, Kieran &/or Donna wrote:

mIEKAL, 

Whatever you do, don't just throw that wine out.  Save it and make some boring non-astringent wine to blend with it.  Peach is a very good example, we discovered years ago that wine just from peaches was missing astringency unless we added 2-3 teabags per gallon.  Apples that are merely sweet or sweet and tart but not complex in flavor would work also.  Plums, blackberries and grapes would NOT be suitable, as they have their own nicely balanced astringency.  You'll probably want 2 gallons of bland wine for each of the Aronia stuff, 8 gallons.  You'll definitely have enough for a party then.    Donna