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JJack887

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Chokecherry. The pit is the biggest part of it. the Native Americans used it to preserve meats. It's certainly sour enough to do that. Takes a lot of sweetening to make anything edible from them.
 
Cool. Let us know how it turns out if you use them. They grow in the river coulees here in Alberta but I've never used them in brewing.
 
Turns out it's wild black cherry. Not quite ripe enough yet, but will use them along with blueberries from a local farm later in the month. Thank you for the buckthorn warning. I didn't know about those.
 
My experience with wild cherries/chokecherry is that they become sweet if conditions are right and you time it right. We wanted to be Indians growing up, and ate all kinds of berries.
 

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