I’m about to commence my semi-annual (as in every few years when I get around to it) wine brewing. Since I don’t live where grapes grow well and I think using juice out of a can is somehow cheating, I resort to the more exotic flavors like blackberry (dry, not sweet).  I thought I’d stretch my boundaries and expand to grapefruit this year since I can get a big bag at Costco and the flavor should still be decent if not as good as right off the tree.

As I was surfing the internet for a good recipe, I discovered that grapefruit wine is on the conventional side of things people have fermented.  Besides the traditionally weird like dandelion, violet, pear and such here are some you probably will never encounter unless you make it yourself (and if you do, I want to hear about it):

Beet wine – the red kind you eat, not sugar beets

Parnips - I’d rather drink them than eat them (I think)

Mountain Ash – and see the rest of the site for other odd wild plants you can use

Mushroom wine – ok, no recipe there but rather someone has filed a patent on the process which means they must have done quite a bit in trial and error – I really hope it was worth it.

Avocado – no evidence of a home-brew recipe but it’s being professional produced at a Florida winery. A possible challenge for someone that has conquered all the other flavors out there or has a lot of avocados