I think many of the 70s wines were really top heavy on the main ingredient. For example, Elderberry wines with 4 - 5 lb elderberries to the gallon. And virtually nowt else but the sugar. They were rarely 'nice'.
From experience I would now use no more than 2lb of elderberris, my usual 1lb minced raisins and occasionally some (being a variable amount depending what's left in the freezer!) sloes or brambles. The result is a much better balanced wine. I don't like a dominant flavour in a wine - especially if it's a vegetable!

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vegheaven.blogspot.com Updated July 16th 2008