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Some starting points for beginners:
Quick and diry guide to fermenting fruit - cider and wine
I already don't know what's in it, few varieties of currants, apricots, now I added red and white grapes and some other things added during last two months I don't remember.
It got this overpowering red colour (probably from the currants) that stains everything so that's the colour it will have at the end, the smell is mostly fruity, little bit too much of a mix of everything.
So half of the jar is done another half is waiting for the fall season fruits.
Almost all this stuff gives red. Grapes skins remaining in fluid is the way they make red wine, the color of grapes does not even matter much.
This must be quite tasty. Filling jars with berries myself now, although I sort them. Mostly belgian wheat berry beer this year for me.
Yes but I am still bit surprised that even the oranges we throw there just for fun got red.
And single berries macerates are good too, I did few years back something with currants and this year cherries in rum (simpler than canning them).
I didn't look that much at the Belgian beers but I thought that they go in fresh. Maybe I can try some Belgian style with cherries (in rum).
Is this all stuff you've been able to forage/harvest yourself?
My garden, granddad's garden, what neighbors gave us...
When you have a tree or berry bush you get lots of fruit to deal with it. So it is the stuff that we got tired to make jams from or the harvest was so small that it didn't make much sense to use it otherwise.
That sounds delightful! I know what you mean about the jams, I get a steady supply of it just because my brother's friend makes it and has so much that he has no idea what to do with it. Maybe I should get him some yeast