I'm in a bit of a conundrum with regard to the grape wine that I've planned to make with JB's green grapes.
Of course, country wines are generally made by extracting the juice of about 3lb of fruit (or veg), adding water & sugar to make a gallon or so, then fermenting from there, but if you were in a vineyard, you would be extracting the juice from grapes (think feet here), adding yeast, & off you go.
The problem is that I only have about 6lb of grapes when you need 12lb to 14lb grapes to get a gallon of grape juice.
But I do have apples in the garage & redcurrants in the freezer.
So - I'm really not sure whether to treat the grapes as any other fruit, adding water & sugar to the juice OR to say that I have enough grapes for half a batch, so a couple of pounds of the other fruit (with water & sugar) would make up the other half to make - say - grape & apple wine.