My "specialty" is in experimental "ripple" (sugar-added) fruit wines. Have made over 20 wines so far and have always had success.. Though experiments all, they had one thing in common, simplicity. Even now with my Ipple and Binini, gripes etc, brew.. there's a mellow, tropical scent emanating from my bucket. I pray the final flavour is the same!
There's too much unloved fruit out there (culls, treefall, yard mismanagement) just waiting to be used. I try my best to use it all, but there's always some left