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We usually pick about 100 pounds of them, just for wine (we don't eat jelly or jam). This year had some late cool days, and we'll be lucky to get 45 pounds or so. I always finish mine dry, and oak about half of mine.

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Room temperature is important, but the wine does take a while. I JUST bottled a batch of dandelion wine from last May. It does take a while to make wine, so the biggest key is patience.

I'll second Jack Keller's website, starting here: http://winemaking.jackkeller.net/basics.asp For one gallon batches, I find that the "jug" wine bottles are perfect. A 4 liter jug is great for a gallon. A #6 stopper and an airlock are all you really need. Of course, just like beer, good...

I don't know what it would taste like it if you mixed them, but I would think that the dark (concord) would just simply overpower the white, and might taste like a "watered down" red wine. If you're concerned about the white being too flavorless, there are a couple of things you could do. Add...

I make the Welch's wine. I ferment it dry- so it's a bit tart. It's actually pretty good. I would recommend sweetening it to off-dry, but my husband likes it dry. We use it as a table wine. Here's the recipe: Welch's Frozen Grape Juice Wine 2 cans (11.5 oz) Welch's 100% frozen grape...

I used 4 pounds per gallon, which is Jack Keller's recipe for "medium body dry" blackberry wine. I would have used more, but that's all my husband picked! So I made two gallons with this recipe, and added it to the three gallons made with the fruit base. Lorena BLACKBERRY WINE (2) [Medium...

I used the Vintner's Harvest blackberry base. I did the recipe for 3 gallons, but I still thought it was a little too thin. I ended up making another 2 gallons from fresh blackberries, and combined them. It's better, but still not a lot of body. I oaked a little in the secondary- I think...