multiberry wines

Rick, Been there, done that...from scratch and twice from leftover top-up. I usually call it a Mystery red wine. Let's see, the first time it was a combo of excess top-up from strawberries, blackberry, dandelion, and pumpkin. It came out as a basic red wine, which tasted very nice (hard to describe though). I did do a Rhubarb, strawberry, & blueberry combo from scratch with what I had leftover in my freezer, it came out as a red wine with strawberry-blueberry overtones, but you couldn't taste the rhubarb (rhubarb usually gives in to the stronger flavors). My most recent combo (which is still sitting and aging) was a real mix of top-up from a number of batches rhubarb, plum, grape, apple, cherry, & strawberry. My feeling is that it will come out as a red wine, but with a difficult taste to describe - just your basic fruity red wine. I chose a basic fruit recipe for a 1 gallon carboy, used 4-6 lbs of whatever fruit I had left, and I always add 1 can of 100% frozen Welchs grape juice to give it a bit more body. When you're walking on the wild side, you do need to watch the amount of sugar you add so you can hit the 11-12% alcohol level. I usually start with a bit less than for a normal fruit recipe, and add more to get the starting SG up to the 1.080-1.090 range. It's fun to see what you get, and it has always been drinkable-better than some wines I've made from strictly one fruit, veggie, herb, or flower. Darlene Wisconsin