Because fresh fruit winemaking involved both the juice and the pulp, some larger equipment is necessary for this method. Once primary fermentation is over, the pulp is removed, and the wine can be transfered to the same carboys used in concentrate winemaking. As you can see, switching from concentrates to fresh ingredients requres only a small additional investment. Homemade fruit and grape wines are more susceptible to the vagaries of weather and the influence of the winemaking process. However, with good weather, quality ingredients, and careful winemaking methods, truly superior wine can be produced.
Patience is a virtue.
This cliche probably applies to winemaking better than it does to any other activity. That doesn't mean that it'll be 5 years before you find out if you a small oversight you made today ruined your whole batch. In fact, many concentrate kits recommend a 28 day process from start to finish. Once it's in the bottle, the wine can be aged for a month or two and then consumed. This is acceptable, but better wine really can be made just by adding some time to the fermentation and bottle-aging processes.