Just decanted one batch of Blackberry wine that had been put up for a month and a half and it is deeeliciousCheck out this math for 4.5 gallons of wine:
-1 5 gal bucket with lid 1 dollar
-1 vapor lock 1 dollar
-4 pds white sugar 2 dollars
-1/4 cup yeast 20 cents
-1 hour picking wild blackberries
It compares to a lower end store bought wine like Gallo or what have you only it does not have that sort of astringent after taste of the store purchased product.
If I wanted to make it more "organic" would have used cane sugar instead of table sugar.
All in all, have made 9 gallons of Blackberry Winter (or country sugar wine) for a cost of maybe..10 dollars
Next will be pear wine for the winter as there is a local pear tree that no one harvests as the pears are to "hard" to readily eat.
That and some crab apple vinegar
All "free" more or less