Why do you add Concord juice to your berry wine? Is it to add some
nutrient missing in other fruit?

I make blueberry and raspberry, elderberry, mulberry, and strawberry,
using only that fruit, with good results. (E.g., a gold medal at the
local AWS tasting a month ago for the blueberry, and missed a gold by
one point for the elderberry and .4 of a point for plum.)

(I do add tannin, pectic enzyme, etc. as needed.)

(And I recognize that a local AWS tasting is not quite the same as a
rating from the Wine Spectator.)

vince norris