OK,

So I'm a bit of an experiementer, and I have Terry Garey's book on
home winemaking. Inside she has a recipe for wild grape, which is
more like a wild berry than a grape, but nonetheless I thought I'd
give it a try.

Here is a shot of the grapes one for comparison, and one of the whole
lot.

http://img95.imageshack.us/img95/420...parison0dm.jpg

http://img95.imageshack.us/img95/371...dgrapes4bi.jpg


I had enough for 1 and 1/2 gallons so I made a one gallon batch and a
half batch with the rest made up with Welch's concorde concentrate.

About 3 pounds a batch, the grapes (berries) are very potent in the
pigment category. Here is a look at the raw crush...

http://img95.imageshack.us/img95/303...pecolor4dw.jpg

I must say, the raw juice with sugar added reminded me a bit of the
elderberry or a grapey blackberry in aroma. As fermentation went on
though it got more "woodsey" and wild, not like a grape wine or like
the berry wines I enjoy. I'll keep it around to see what happens, but
at this point, I'm not looking to try again next year unless it really
turns around. I just took it off primary today, but didn't sample
it... I want to let it it settle out a bit and will taste at first
rack.

http://img337.imageshack.us/img337/5...ferment9ge.jpg

If anyone has ever tried this, I'd love to hear comments.

Thanks,
Greg