I've mad alot of decent wine,but have run into a problem and wonder if anyone couls give me some advice.A friend of mine recently gave me black raspberries,strawberries,peaches and cherries that have been frozen up to three years. After thawing the fruit,examining it and tasting it ,it all seemed fine,however,after starting the must,the yeast dosen't seem to want to work.I freeze all of my fresh fruit for at least a week before starting a batch,I've read and been told this breaks down the fruit,and is a good thing to do.Has anyone ever had this problem with fruit that has been frozen up to three years?? Any advice?? Thanks alot......cheers..mike......