Sometime around 2015 we were out on a hike in Camp Lejeune, NC. We stumbled Upon a heavy crop of wild grapes, and this started our interest in fermentation. We bought a gallon starter kit from a local brew shop. In retrospect, they probably thought we were foolish for using wild grapes. The resulting wine was not good: it lacked body and had the musky aromas typical of these wild fox grapes.
One year we made a merlot from grapes shipped in from Lodi, CA. The next year we made batches of chardonnay and Cabernet. While I'm sure we aren't to be judged among vineyards, each was a decent wine because the grapes were decent.
Now this doesn't mean we haven't foraged some of our fruit. One of the all time best hard ciders we've made was made from a base of fresh cider from a local orchard. We supplemented with about 10% juice from foraged crab apples. The crab apples were from a tree in the woods on our property in PA. The apples were golf ball sized, with a shiny, waxy skin. They were very tart and astringent. The resulting hard cider was bottled with a bit of sugar and yeast to carbonate it. We finished the 5 gallon batch in no time at all, with the help of friends of course.
Gabe helps us crush grapes
The Blackberry Port
Merlot grapes from CA