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Do you make your wine from fruit or from concentrate?
I have tried both ways: making wine from fruit I have picked, such as blackberries, and making wine from a kit purchased in Boots (UK).
I find that the kit wins every time, producing good, drinkable wine, whereas the fruit effort invariably ends in disaster by going off, or being too sweet.
This is not the result I expected.
How about you? Kit or fruit?
Using fruit is more chancy but I enjoy that. The lows are lower but IMHO the highs are also much higher. I think that there is more success with the less sweet fruits. Would you believe that the best batch of wine I *ever* made was based on tomatoes 
I prefer to use fruits eventhough it's a little bit risky but it's challenging for me. Infact, fruits are affordable and you can even harvest it from your own backyard.
I've only made wine from kits, but as I was growing up on the farm my mother made dandelion wine and various other types, too.
My results with the kits have been OK. My mother's wine tended to be very sweet and strong, but it served me and my buddies well on a few occasions way back when.
Good to hear that from you Ricardo. It's great to know that both mother and son enjoyed of making wines. In my part, my mother knows more compared to me.
I combine the fruit that I grow in the backyard with kits. The quality of the fruit I grow is not always that great, probably because I live in Northern Utah. However I have found that mixing my foch grapes with a cabernet sauvigon kit produces a consistently good wine. Not to mention you get the enjoyment of growing, tending, and even harvesting the grapes. It's also great to have your wine be a little more of your own signature style.
I produce from cabernet sauvignon grapes in my vinetard, my pressing is by hand then I the add sugar acids and water to the pressed grapes to make second wine which I put through the normal press gives me 500lts pure wine and 250ltrs secondary wine.
I make my wines almost exclusively from wild berries. My favorite is blackraspberry, however the elderberry is a close second. The drawback to making elderberry wine is the waxy, gooey, residue that clings to the fermenter. Anyone know what will clean that residue? Fritz
Fritz wrote:
I make my wines almost exclusively from wild berries. My favorite is blackraspberry, however the elderberry is a close second. The drawback to making elderberry wine is the waxy, gooey, residue that clings to the fermenter. Anyone know what will clean that residue? Fritz
I've never had this problem. How long do you leave the berries in before straining?
Elderberry fruit is pretty safe as it doesn't have much if any sugar in it to begin with so you need to add what you want to sweeten it. I've made elderberry, and elderberry-grape wines with real fruit for both and they both turned out fantastic.
I plan on making an elderberry wine and blackberry wine from concentrate.
DC
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