Last year, my Viking aronia produced ~300 clusters of fruit -- about 6 quarts. The tannins and other antioxidants are best preserved by boiling-extraction with citric acid laced water (the acid preserves the good antioxidants, and suppresses the tannin solubility), then freezing the extract until use. That way, you have ready-made astringent+tart+colored additive to jazz up apple juice, etc. We have intense rust pressure here in suburban NJ: I successfully treated numerous apple-cedar-hawthorn rust attacks by removing individual swollen berries, and scraping golden rust "fingers" from individual leaves. It tends to leave a small hole in the leaf, but gets rid of the rust. C-A-H rust attacks Rosaceae variously; aronia a little, serviceberry a lot.

This is A old post, but I have to say I am very happy IKz5ia posted that link. Maybe good for another thread, but Around 10 years ago I read in high school, brain power,improved memory fills you when you drink Ginko tea, I say I needed it I mean need it, SO I tried with a Good Friend JOSH(RIP) brew a gallons since I have a ginko in my yard I tasted good, and made me feel good-------(twice I did)(also made me feel with no worries In life one time like a kid again I drank very alot), ______________________________long after That I was on here, and found this link . YOu have changed my life THanks very much. To the other person that posted a link Thanks also I didn't look yet I was busy, but I appieciate your help, alot. when you Drink about 7 glasses of bitter de cafe tea(Or not decafe) a day, and you know you don't have to count on store bought tea with cafine it feels good you can harvest it youself(curled dock )rumex crispus(just boil) (I even brew up OAk, leaf, birch flower tasted like lemon aid no sugar added ate pepperweed pinapple weed japenese maple leaves are great also(they are like potent --crisp-- mulberry(not jammy tasting) many others Or if you get blood poisoning, and get the cold chills, and keep waking up soaked in sweet, while freezing it's good to know you can at least try, somthing, and find out to drink a tsp. or 2 of cayanne pepper, in hot water, and it's instanly gone. Here is a link that might be useful: Plants For a Future

If the mixture is too sweet, you can open a jar, add a bit of acid blend and stir it in. That way it will help to give you bit more fruit flavor as opposed to cloying sugar. I use teh blend in all my jams and jellies as well as in some fruit drinks that are made from Crystal Light. Here is a link that might be useful: Acid blend source

Very nice gfinnil, I like how you think. consider adding some muddled mint into your glass next time. If you are into the spicy cocktails, there's a few threads on this forum on infusing spirits with hot peppers. cheers, E