i've been brewing for a couple years and I make some damn good beers. So not being one to leave well enough alone, I'm going to make the wine plunge. Let it be stated that I haven't read much about wine.
My folks have a vine of Niagara grapes that has an over-abundance of fruit right now. It is growing over a pergola on the porch. I got 4lbs of grapes after 10 minutes of picking from one small area. It got me thinking into making some small batches of wine.
Where do I start? Skins? no skins? potato masher? food processor?
What kind of yeast should I use?
If I were to do it my way, I'd smash the grapes into juice, campden tablet them then pitch some ale yeast to try to get a wine cider kind of feel.
Let's make some SWEET BERRY WINE!