Started two new 4 gallons (each) fermentations today. These are practice runs using canned fruit and juice in order to prepare for the main season wine making.
One batch is a pure blackberry wine, I used Red Star Premier Cuvee yeast for this one, looking for a dry type wine.
The second is a mixture of blackberry, raspberry, apple, and blueberry using Lavlin D-47 as the yeast. The airlocks aren't bubbling yet, but I just pitched the yeast at around 11:00 this morning.
This will at least give me some idea of what to expect come next season when fresh fruit is available. I've still got a gallon of honey coming from a good friend of mine