If you want to make wine from fruit, you can boil etc to extract the juice, ferment in a bin then rack into demi-john for second fermentation. I have a single gear masticating juicer though, which although slower is much less hassle. (can also be used in lieu of a cider press) The juicer is also fantastic for extracting the juice from carrots & parsnips. I can extract the juice from a kilo of fruit in under 5 minutes.
I made hedgerow wines for many years, and always started with whole fruits. Elderberries,blackberries, blackcurrants, blueberries give a well rounded and robust red similar to merlot. Add oak chippings to the first fermentation to increase tannin level if desired.
Rose petals give a pleasant aroma to rosé or white wines such as rowan, rhubarb or parsnip.
One of my faves is to chuck bananas in the freezer when they start to go black, until you have a couple of kilos. Defrost and skin then just mash them in boiled water and put them in the primary fermenter for around a week before racking into secondary vessels(s). This produces a lovely yellow, clear, dessert wine with a faint taste of banana. Not at all overpowering. A kilo yields around a gallon of wine. After fermentation finished, I knocked a bung in the demi-john and left for around 6 weeks before bottling.
Unfortunately, when I stopped brewing previously, I didn't back up my recipes when I changed computer.
New at beer. 
