Aloha Mast,
Thanks for the info. Yea I checked Jack Keller's site. What a great knowledgeable guy. I plan onfollowing his recipe for the fruit wine. I am puzzled and had e-mailed him regarding "chopping of fruit" etc. As for the fruit itself, the contents is a gel-like substance with many seeds. I am puzzled about using the "hard-yellow shell" of the fruit which has nothing. When mentioned about the pounds of fruit, I would assume that he is relating to the contents and not the shell-otherwise, the weight would in shells included would far exceed the necessary juice, etc. Here people use only the contents, eliminating the seeds and shell thus squeezing andusing only the juice for "jellies-wine-cooking etc."
I await his response via e-mail-I know he's busy so I wanted to get other wine makers opinions on this if they had made wine using this fruit. I heard it is GREAT however never tasted it yet.