Rick,
Been there, done that...from scratch and twice from leftover top-up. I
usually call it a Mystery red wine. Let's see, the first time it was a combo
of excess top-up from strawberries, blackberry, dandelion, and pumpkin. It
came out as a basic red wine, which tasted very nice (hard to describe
though). I did do a Rhubarb, strawberry, & blueberry combo from scratch with
what I had leftover in my freezer, it came out as a red wine with
strawberry/blueberry overtones, but you couldn't taste the rhubarb (rhubarb
usually gives in to the stronger flavors). My most recent combo (which is
still sitting and aging) was a real mix of top-up from a number of batches
rhubarb, plum, grape, apple, cherry, & strawberry. My feeling is that it
will come out as a red wine, but with a difficult taste to describe - just
your basic fruity red wine.
I chose a basic fruit recipe for a 1 gallon carboy, used 4-6 lbs of
whatever fruit I had left, and I always add 1 can of 100% frozen Welchs
grape juice to give it a bit more body. When you're walking on the wild
side, you do need to watch the amount of sugar you add so you can hit the
11-12% alcohol level. I usually start with a bit less than for a normal
fruit recipe, and add more to get the starting SG up to the 1.080-1.090
range. It's fun to see what you get, and it has always been drinkable-better
than some wines I've made from strictly one fruit, veggie, herb, or flower.
Darlene
Wisconsin

"winogeneral" > wrote in message
oups.com...
> Hi there....looking in my freezer, i've got blueberries, raspberries,
> and strawberries. Even some rhubarb. Has anyone ever made a really
> crazy concoction wine using whatever you had left in the freezer? I
> was wondeirng how this would work out... this multi-berry wine...
> or maybe it would end up being insanity wine!????
>
> Any thouights? recommendations...from experience?
>
> Thanks.
> Rick Vanderwal
> Fremont, MI
>