This is a random brainstorm I had. It seems that a lot of alternative type wines are made from northern fruit, mostly berries. My thinking is, why not try the same thing with southern citrus fruit. I was thinking of making something along the lines of a sparkling grapefruit wine. My one concern is the obviously high levels of acid that this would entail, and what that might do to the yeast.
Does anybody have any ideas? Suggestions? Is this just a bad, gross idea that should be abandoned?