Me - I make my own wine - I don't use a kit, I use stuff from the garden. Most fruit will ferment without the use of additional yeast.
My favs are reds - blackcurrents, sloes, elderberries, blackberries. We use anything from the garden - apples, pears, rhubarb, cherries, redcurrents. You can also make mead and tea wines which are good.
We have 2 big buckets which we put the fruit in, add water sugar or honey, malt extract, dregs from a few pots of tea, lemon juice. Let that ferment for a couple of weeks - we use lidded buckets so you need to open the lid every morning to release the pressure. When you don't need to do that, say 2-3 weeks we strain and transfer the liqid to a demijohn. Once it's stoped fermenting we rack it and store it in a demijohn to age - it lives in the cupboard under the stairs. When we need a demijohn we bottle the oldest wine and leave in the wine rack in the kitchen.
There is some cherry wine in the fridge - it is a fairly light rose suitable for summer afternoons. Morello cherries make a much darker wine - more for an evening meal.
