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Fruit wine can be made from virtually any plant matter that can be fermented. Most fruits and berries have the potential to produce wine. There are a number of methods of extracting flavour and juice from the fruits or plants being used; pressing the juice, stewing and fermenting the pulp of the fruits are common. Few foods other than grapes have the balanced quantities of sugar, acid, tannin, nutritive salts for yeast feeding, and water to

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