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two buckets. drill holes in one, put fruit in a bag in the bucket with holes in. use other bucket to press the fruit.

I had made a few gallons of apple wine from juice, but it tasted boring. So added a few pounds of mixed frozen berries. Not sure what to call it, but the taste is significantly better.

I'm making plum and apricot wine...

It sounds as if you are making caramel wine. Which if you like caramel could be fantastic. If you are not that crazy about caramel you could always consider adding fruit to enhance the taste.

Welcome, and please tell us more about the process that was used. Sound interesting.

A few brewtubers have done experiments on adding fruit at different points in fermentation. Fermenter fruit tastes a bit different than unfermented fruit, for many it is a tasty option.

Trying to make a simple hard cider and a basic grocery store juice wine today.

An old lady in the area was a winemaker and I asked her to teach me. Which she did, she uses a very very natural method. Crush grapes, add water and some sugar (by feel) mix everything in a crock and ferment for a week. Transfer to secondary crock and leave for a season. After I started I found...

A glass of 20 year old Shiraz Rosé. It has lost quite a bit of the colour, lightly oxidised, yet surprisingly good.

Finally had time to do some cellar work. Racked the mix berry tea wine, apple wine and blueberry wine. Also fortified a small amount of blueberry wine.

Nee rose in the garden

Welcome, what do you plant to make first?

That is for sharing. I plan on making some too

I have a glass of 19 year old Pinotage. Quite good despite being lightly oxidised: there are hints of fruit, a slight peppery taste and almost a Sherry like mouthfeel.

In a random liquor store in town I found 8 bottles of almost 20 year old wine for about a dollar each. It is bulk wine that was bottled, but from decent estates. So maybe just maybe some might be great.

An argument is often made that terroir (where and in what conditions something is grown) has a massive effect on the taste of the final wine.

It is kinda an effort to get enough juice, and depending on which type of prickly pear the area has it can either be a bland rose wine or a bland white wine without a bit of adjustment.

I'm having a dry lightly Oakes Blueberry wine.

I got a small barrel and am busy rehydrating it for use

Frozen work better for me, cell walls are already broken. Also they tend to be cheaper here where I am. D47 or EC1118