Hobo wine is made for alcohol only. Taste is irrelevant. It is not aged
and usually it is not even cleared. Ferment the cheapest thing you can
find. Road side fruit or store discards are best. Use sugar as needed.
Ferment for a few days. Do not worry about secondary fermentation,
clearing, bulk aging, or bottling. All are unnecessary wastes of time and
money. Just drink it at the end of primary before it has time to oxidize.
Great stuff for a buzz. Terrible for the head and stomach.

Ray

"Wine Enthusiast" > wrote in message
...
>I have never tried a "hobo" wine, but I know that it's supposed to be
>stronger than regular wine and it can be fortified. What, other than costs
>and fortification, makes "hobo" wine different than the average bargain
>wine in a jug? What kinds of corners can/do they cut to make it cheaper?