multi-berry wines?

I've made blueberry and raspberry wines but never together . However , I've heard that those two do go together but not with strawberry . Maybe blueberry and strawberry ? Rhubarb , not sure about that one ? Might want to be careful of the type of yeast one uses , certainly the amount of sugar.

Rick, Been there, done that...from scratch and twice from leftover top-up. I usually call it a Mystery red wine. Let's see, the first time it was a combo of excess top-up from strawberries, blackberry, dandelion, and pumpkin. It came out as a basic red wine, which tasted very nice (hard to describe though). I did do a Rhubarb, strawberry, & blueberry combo from scratch with what I had leftover in my freezer, it came out as a red wine with strawberry/blueberry overtones, but you couldn't taste the rhubarb (rhubarb usually gives in to the stronger flavors). My most recent combo (which is still sitting and aging) was a real mix of top-up from a number of batches rhubarb, plum, grape, apple, cherry, & strawberry. My feeling is that it will come out as a red wine, but with a difficult taste to describe - just your basic fruity red wine. I chose a basic fruit recipe for a 1 gallon carboy, used 4-6 lbs of whatever fruit I had left, and I always add 1 can of 100% frozen Welchs grape juice to give it a bit more body. When you're walking on the wild side, you do need to watch the amount of sugar you add so you can hit the

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Rick - Look at Lum's berry port recipe. Looks like you have most of what is in his wine.

I made some lavender wine..and I found a pound bag of blueberries in the freezer so I threw them in to add color. It's a nice shade and the blueberries added some depth to the flavor. It's not ready yet( Only had little taste from the hydrometer readings) but it's pretty yummy and it smell wonderful.

Rhubarb is a great addition to many wines. I would not single that one out as being problematic.