Need to use more fruit than most recipes call for...

[theshoeshiner]

Does anyone else find that they need to use more fresh fruit than many recipes call for? When I say *recipes* im referring to sort of generic recipes that you find around the web. For instance many berry recipes that I've looked at call for 15-20 lbs of fresh fruit per 5 gallon batch. I currently I have to make my wine in 1 gallon batches, and I find that need about 8lbs to get a good flavor from a single gallon. Obviously we all have personal preferences, so is this just a personal preference of mine? Or do people commonly find that they need more fruit than generic recipes. I'm wondering if Im just doing something wrong.

For reference - I sort of begin many of my batches with suggestions from the below link, and then I tweak as necessary.
http://eckraus.com/wine-recipes/?_ga=2. ... 1509731330