Bartlett! So it starts with a 'B' not an 'R'.
So my total fruit count is:
5# Bartlett Pears - Fresh
5# Peaches - They were just labeled yellow peaches - Fresh
5# Plums - I think that they are yellow fleshed guessing by the produce wounds on one that I seen. - Fresh
1qt Raspberries - Grown locally, no clue what kind - Fresh
7# Bing Cherries - Frozen
8# Rhubarb - Standard variety, not strawberry rhubarb - Frozen
1qt Blueberries - Fresh from Upper Michigan is all I know, they are big and plump like the typical, so not wild. - Frozen
I should do something with the plums asap. Since I grabbed the softest ones I could, knowing that they were the ripest hopefully the sweetest. The peaches are ok, could sit for a few more days. The pears are firm, a week or so wouldn't hurt them.
IMO The fruit cocktail wine almost seems like a waste. Unless we know that it will actually be tasty, then I have no problem. Though not entirely opposed, I just don't want to stuff all the fruit in one batch just for the sake of doing it is all. If there are natural pairs in the list I would certainly do that.
Some ideas that I am kicking around, with reasons:
Raspberry Pear - Now knowing that the pear is a subtle flavor, maybe the low volume of the raspberries will add to and not overpower?
Blueberry Cherry - They are both dark?
Cherry - Cherry wine sounds good. I do have 3 gallons of Rainier Cherry wine going now. But the Bing may be better.
Blueberry Plum - Just sounds like maybe a winning combo?
So I am looking for a touch of advice.If there is anything in here that you wish you would have tried and have good reason to believe that it will be good, I'll giver a whirl. And maybe we can trade a bottle for a bottle when it's done.
I have 1118 and 1116 on hand, maybe some D47, Nottingham and a few others. 1118 has been my "go to" yeast so far.
Let me know what you guys think, and the volume that you would do as well. I am, still a noob.
Thanks for the replies so far!