Making wines & meads from seconds can be very successful, and flavorful. I have 3gal of elderberry mead that was made from the fruit from my 5gal elderberry wine. Also have 3 gal of a seconds mead that was made from the pulp of a 5gal hibiscus-elderflower-rosehips wine, though I threw in a variety of blueberry-blackberry-raspberry-elderberry to the seconds because I was cleaning out my freezer at the time. The flower/light fruit mead is quite nice and was ready to drink as soon as it cleared. The elderberry mead won't go to bottle for another year & then the first bottle will be opened at year three.
I WILL MAKE THIS EVERY SINGLE YEAR--> I made some really nice wines from seconds, used the pressings (Oct 2011) from bin fermented Chambourcin and Cabernet Sauv. I obtained the pressings free of charge from an area winery, and took home one 5 gallon bucket of each packed with pressings(38# of Chambourcin and 44# of CS). By the time all was said and done I ended up with 8 gallons of Chocolate Raspberry Chambourcin and 7 gallons of Chocolate Cherry CS. Unfortunately I lost 5 gallons of the cherry due to airlock popping out just enough to ruin the wine (visual look at & airlock seemed fine, but when I touched it, well it was very evident it was very loose)--wine had turned, was quite sad, but I adore the remaining 2 gallons. . .one was backsweetened to my taste and then oaked and vanilla extract added while the other was backsweetened, fortified with 5.5oz brandy and a touch of vanilla!! The vanilla was a last minute addition and was the thing that turned the wine into total bliss. The raspberry is absolutely delicious, I have some dry and oaked, some unoaked + backsweetened and some unoaked + backsweetened + fortified with 5 oz brandy per gallon. They are getting bottled in late October.
Recipe (my adapted version, original version belongs to my friend, Wade):
38# Chambourcin pressed grapes
1 - 96 oz. can Vintners Harvest Raspberry Fruit Wine Base
48 ounces, by weight, dutch cocoa (unsweetened)
10 gallons water
22# sugar (Goal OG 1.090, actual 1.084)
10 tsp. Yeast Nutrient
6 tsp. Pectic Enzyme
Acid Blend & Tannin - as needed, if needed on the back end
No yeast was added because these were well innoculated already (I did have duplicate yeast available if necessary). Your yield will vary, dependent upon how wet your grape pressing were and if you hand press,which I did,or use a mechanical press,etc. For example, my raspberry were first run pressings while cherry were second run pressings.
**When I made the Cherry version I used the same recipe but added one 49oz dark sweet cherry + one 49oz tart cherry.
***I think I will plan what hopefully will be 3gal of finished wine from some of next month's pressings and use honey or honey combined with sugar. Will use 15# pressings, 36oz winemaking fruit puree, 4 gallons water, 12 oz(weight) dutch cocoa, approx 9# sugar, and all the other necessaries. Should work out. Maybe use currant or Marionberry.