Originally Posted by Rhumbline
That's pretty ambitious. Is there a rule of thumb for how much fruit makes a gallon of wine?
No, not really. Some fruits, like apples, have a lot of juice while others don't. Also, some fruits are really acidic and require diluting with water to reduce the acid. Some are sweeter than others, and have lots of natural sugar, while some fruits (like native grapes) have little natural sugar and lots of acidity.
I use 3 pounds of chokecherries or so for a gallon of wine, but 6 pounds of crabapples.
I still have 100 pounds of crabapples in the freezer, and an unknown quantity of chokecherries and apples. But today was a good start!