The most important rule in Country Wine making next to Sanitizing everything is to harvest and process fruit in it's Prime. I allow my Key Limes (ingredient in the Raz-A-Rita wine) to ripen a bit before harvesting. I need 4 cups of juice to the 3 gallon batch on wine. So as the fruit is ripening I harvest the prime fruit and refrigerate asap. When I have enough to squeeze I process the fruit at one time then freeze the juice in a 4 cup container. When ready to use all I have to do is thaw and pour.
Last year I had to mix in some Persian Lime juice to get my 12 cups (45 bottle batch) but this year I will have more than I need the tree is still loaded with fruit and setting more.
Doing a little at a time like this makes wine making days go much smoother and you have the absolute best quality fruit - flavor.