I have a Pear and peach wine made from 20 oz cans from the supermarket I got on sale for .99. I had to use 2 lbs of sugar, but they both taste great.

I have a tea wine from leftover tea my daughter did not want. A lot of sugar, but it is superb.

I have Grapefruit wine made from a gallon of grapefruit juice. Its a little bitter/sour right now, lets see how it does in a few more months.

I have Cranberry wine from cranberry juice real dry but great.

I have a pumpkin wine made in October from pumpkins. cut up and boiled. added some clove, may be a mistake, I only taste cloves. I may have to back sweeten.

I have apple from apple juice great also.

Here is my favorite. I made wine from.....grapes. I found them on sale at the supermarket for .99 per pound. They are the Thompson grapes the seedless type you only see in stores. But to my surprise it tastes like a very good bottle of wine.

I also do wine kits. They are good because you can make a reasonably good wine for $3. to 5.00 per bottle. All my friends love my wine, they say they drink my wine and never get a headache or hangover. I told them commercial wines have 750 -1000 Mg of sulfates, as they plan on keeping them on the shelf for 2-3 years, maybe more. My wine is gone in 2 months no sulfates.

Well there's my wine situation. Anybody's feedback would be appreiciated. Thank You
Gman714

Your wines sound great.

You mention that you don't ever use sulphites. Interesting. How long do you age your wine in the carboy?

I started out not using any sulphites. Over the years I had a few batches oxidize. The wine takes on a brownish tint and has a burned flavor. I think you can get by for quite awhile without problems, especially if you are using off the shelf juices etc. Cooler temps help to prevent the oxidation somewhat. Using fresh fruits creats more problems.

I finally gave in and started using sulphites. You can purchase commercial wine that is organic and supposedly sulphite free but if you check the govt. requirements for calling it organic you will find they even use sulphites at a lower level.

I had an article about sulphites that was quite interesting even if you don't use them. If I can find it I will post it.

My kit wines are never sulfited because they are gone in less than a month. My country wines are all sulfited. I plan to keep them on the shelf for awhile.