snpm wrote:

> I have lots of Oregon brand fruit (not puree) I
> had planned to use to make raspberry wine. Then
> I see CJ Berry states it is a vile idea and
> raspberry is too strong. Terry Garey states that
> is is her singular favorite of all fruit wines,
> and her personal reserve for personal VIPs and
> special occasions.
>
> So should I go ahead, am I wasting my time,
> should I chuck them in the rumpot instead?
>
> Anyone specifically used oregon brand fruit for
> raspberry wine?
>
> Cheers
>
> Sean

CJ Berry did not live in Oregon.

I have tasted EXCELLENT Black Raspberry wine.

I have made some Red Raspberry wine from the shady
portion of my back yard - not so good - way too
much Raspberry and highly acidic.

In a couple weeks, I am planting 25 Black
Raspberry plants in a sunnier part of the yard.

Make the wine.