I started making fruit wines in the summer of 2015, using ingredients from my garden & local farms, seasonal fruit at the grocery store, or foraged.
2015 was just blackberry; 2016 diversified into fermenting anything I could find; 2017 made more of the ones that turned out really well.
I mostly make 3-gallon batches or smaller, because the full carboys and primary are manageable. Although I can lift a full 23-liter glass carboy in a milk crate from floor to table, it feels like a bad idea every time - and I would never risk carrying it down the stairs. I once broke a bottle in the floor corker, and I do NOT want to see that scaled up 30 times.
