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I think that's a good point about volatiles. When you think about it, whatever smell you get from a fruit is because those are evaporating and reaching your nose, so it stands to reason that the flavor profile will definitely be different if none of those make it into the wine. I might give it...

I've found a reasonably priced online site for bulk dried fruit and I'm thinking of trying it out for making wine. Has anyone used dried fruit as the primary ingredient before? How well did it work? What process did you use (rehrydrate and crush, food processor, ...)? Is there any rule of...