Second Wine

Hello Winos,

I have never tried to make a second wine and am thinking about it now. I was hoping someone would might have some insight and experience to share. Here's what I have going now.

8 pounds of fresh blueberries, 9 pounds of fresh (and frozen) elderberries. These have been fermenting for four days.

Since the pulp has such a lovely color I thought this might be useful for a second wine. But I think it may be too light in flavor and body. I thought I would take the pulp after lightly squeezing in the next day or two and add 5-6 pounds of raisins and make a 3-gallon batch of a second wine from it.

Do you find seconds generally need more flavor/body added to it? Would raisins match well with the blueberry and elderberry?

Any other thoughts on second wines in general? What pulps make good seconds and which should I not even consider?

Thanks a bunch.

--Greg