I have a batch of mango/chili mead about to bottle and mango/chili wine fermenting too. I used California red chilies and Arbol chilies. The must tastes great in both. Definitely doing these batches again.
I have some Hibiscus Flower/Pomaberry wine in the Primary. It is the most beautiful magenta color I have ever seen, not quite as deep as the prickly pear wine, but close.
Love the idea of Chili wine
i think jack keller might have a melon wine recipe but im not 100% sure.
I made a melon mead last year, its tasty but still has a rather large acid bite, I figure ill leave it another year...