Most states currently have tight deadlines in driving drunk situations. Missing a deadline results in losing your permit, seizure of the car or truck, and in some cases police arrest. Deadlines vary between 5 – four weeks after which all of rights can …

The Aronia berry has all of the healthy attributes of the cranberry, but also contains five to ten times the amount of anthocyanins and polyphenols of a cranberry. The high citric acid and tannin content of the berry gives it its “chokeberry” name. Although the berry is strongly fruit-flavored, I have not yet made a strongly flavored wine from aronia berries alone. However, the juice and the wine blends well with other berry juices and wines (e.g. cranberry, blackcurrant, blackberry, black raspberry, black cherry) and should be made with blending in mind if the flavor turns out weak.

ARONIA BERRY WINE
3 lbs aronia berries
1/2 lb dark raisins, chopped or minced
2 lbs finely granulated sugar
1 tsp citric acid
1-1/2 tsp yeast nutrient
1 crushed Campden tablet
3/4 tsp pectic enzyme
water to 1 gallon
Lalvin 71B-1122 (Narbonne) wine yeast
Bring 1 qt water to boil and pour over minced raisins, sugar and citric acid in primary. Stir until completely dissolved and cover. After two hours, stir in crushed Campden tablet and recover primary. Allow to sit 12 hours or overnight. Put aronia berries in nylon straining bag and, while wearing clean rubber kitchen gloves, mash berries with hands in primary. Stir in pectic enzyme, yeast nutient and 2-1/2 quarts cold water. Recover primary and set aside additional 12 hours. Add activated yeast and recover primary. Stir and squeeze bag with berries daily while wearing rubber gloves. After seven days, remove bag and squeeze to remove all juice. Recover primary and allow additional three days of fermentation of minced raisins. Strain off raisins while transferring liquid to secondary. Top up and attach airlock. Rack, top up and refit airlock every 30 days for 90 days. Set aside additional 90 days, rack, stabilize, and sweeten to taste. If wine tastes flat, dissolve 1/8 teaspoon tannin (more, if required) in 1/2 cup of wine and stir into secondary. Top up, refit airlock, and after final 30 days rack into bottles or blend with other wines.

I borrowed this from a Wine maker’s list.

This is the first year that they have gone all out with the fruit production. When I read about how healthy they are, I was thrilled to find out what you have tried!!

Let me know any other advice & if you’re ever in Lincoln, check out this place http://www.breadandcup.com. I’ve done all of the photography for the web, which means that I’ve eaten all of that food. It’s grand!