I'd soon like to try making some black currant wine, and some cherry wine. Since I don't have access to any of this fruit, I was considering the Vintner's Harvest fruit bases. I'm thinking I'd get a can of black currant, and a can of cherry, and make a 3 gallon batch of each. Then when it's time to bottle, I'd get 10 bottles of black currant, 10 bottles of cherry, and mix the remaining of each for 10 bottles of the mixture.
1. Do these fruit bases work consistently well?
2. Would the "mixing at bottling" idea work OK, or should the two be fermented together in order to properly complement one another?
3. Would it be a good idea to freeze the fruit bases and let them thaw before using them?
4. Are these fruit bases pre-adjusted for acid and ph levels?
5. Are there any other manufacturers of bases or purees that I should consider? Vintner's Harvest is the only one so far that has all the different fruits I like.
If it makes any difference, I would only add sugar to produce about 10% alcohol, since I like to drink a little while before falling asleep.
If the comments are positive, I might consider using their elderberry, blackberry, blueberry, and cranberry bases as well.
Thanks in advance,