From what I've read on that web site, it seemed to me like one of the
implicit goals of many of the recipes is to make fruit wines that taste as
much like grape wines as possible. A lot of the recipes seem to be something
like 1/8 fruit juice and 7/8 water.

I think it is a matter of taste. Personally if I wanted every wine I made to
taste like a grape wine, I would make only grape wine. It would simplify
things a lot. Since I am interested in discovering new flavors, I usually
use 100% fruit juice and no water, whatever I am making. So far I have not
been disappointed (well, except for that one orange juice experiment :-),
but of course YMMV. (And I haven't yet tried that 100% blackberry juice
batch I started last summer. ;-)

Utopia in Decay
http://home.comcast.net/~kevin.cherkauer/site

Kevin Cherkauer


"mhorlick" > wrote in message
...

Finally, I am a bit surprised that people use 5 to 6 pounds of
strawberries to make 1 gallon of wine. I imagine that the more fruit
you put into the recipe the fuller in taste it would be. The "Joy of
Home Winemaking" has a recipe for strawberries using 4 pounds, on Jack
Keller's web site his recipes call for 3 to 3 1/2 lbs.