It all started when I found 2 bags of fruit marked down yesterday morning, I saw them and thought HMMM, wine? I cleaned off the fruit and got started. All of the bad parts of the fruit was discarded. The plums were de-stoned and chopped then warmed on the stove to breakdown. I heated 1 gallon of water and dissolved 4lbs of sugar and dumped that in the bucket while I cleaned, de-cored and chopped the apples. Finally I juiced the limes and oranges. I also added a cup of raisins, left over pineapple I had in the fridge and 1/2 a large cinnamon stick. This stuff smelled good enough to eat!! After researching apple wine and reading that it's light on flavor unless you use all juice I decided to add other juice instead of water so I added 1 gallon of pear juice and 1 gallon of persimmon juice from home juiced fruit from the freezer. It's ugly but I'm thinking of adding more cinnamon, cloves and maybe star anise to the secondary and make this an early drinker Christmas wine. I pitched the yeast a few minutes ago, starting SG is 1.090, PH 3.4. Here's the recipe Ingedient Quantity sugar 4lb pectic enzyme10 drops mixed apples 14 plums 10 pineapple 4 slices raisins 1 cup cinnamin stick 1/2 stick water 1 gal to melt sugar pear juice 1 gal persimmon juice 1 gal orange juice 1 cup lime juice 1 1/2 cups CT 4 tablets 10 hours after PE yeast nutes 1/2 tsp Fermax 1 tsp tannin 1/2tsp acid blend 3/4tsp KI-V1116 It's up to the wine Gods now!!! Does anyone see something I missed or a screw up?