what's the strangest wine you've made?

Just thought it would be cool to see some of the odd stuff you have all made.

So far it has to be either mint and green tea or pg tips wine

Subscribing to this because I am curious too, but have just started making mead so don't really have anything to add. I suppose, my strangest batch going would have to be my bochet but after reading all the threads on it it just doesn't seem that strange anymore.

I made 1 gallon of Honeysuckle Wine last May. Pics are May and today.

shelly_belly said:

Honeysuckle Wine

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Honeysuckle sounds really cool. How did you process them? Steep the flowers?

Pickled_Pepper said:

Honeysuckle sounds really cool. How did you process them? Steep the flowers?

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Yes. The flowers were really putrid afterwards. I was thinking all along that there was no way this was going to work. I last tasted it about 3 months ago and it actually tasted like Honeysuckle!

I followed the first recipe here...

winemaking: requested recipe (Honeysuckle Wines)

Well guys that's a good start but I want to hear weeeird stuff.

When I first started brewing the man at my local brew supply store told me " **** you can make wine from any thing iv made it with milk" .

nukinfuts tried to brew cream cheese. I think he just said it failed...I'm hoping he'll elaborate on what actually happened. haha

I've seen a recipe on here from someone talking about garlic wine. For cooking, not drinking, but thats alittle out there. Been meaning to make a gal of that to try it.

Pickled_Pepper said:

nukinfuts tried to brew cream cheese. I think he just said it failed...I'm hoping he'll elaborate on what actually happened. haha

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The main problem is that I did not freeze it, because I did it in a better bottle. I took a large tub of natural cream cheese, and scooped it all into the primary. Than I added four gallons of strawberry juice, and two pounds of dexatrose. The yeast pitch was Montrachet. Fermented at around 70F for 4 weeks, than racked to secondary for another month before I gave it a taste.

It tasted good, but the cream cheese added a really sour flavor. I contribute this to it starting off at room temperature, and the fermentation being so warm. I plan to try it again the same way, but this time in an ale pale with frozen cream cheese, at around 60F, racking to a secondary again after a month.


I have been toying with the idea of fermenting urine.

I am making a batch of garlic wine tomorrow, just need to dart into the LBHS and grab another jug. Have plenty of plans for weird stuff, just haven't started


Nukinfutz.... wait.... what?

What?

Nice lime taste in that ah....

jalapenos..........spiced tea

A friend of mine made jalapaleo wine and I just tasted it after about 6 months in the bottle.
It is surprisingly good!
Nothing but peppers and sugar.

I have a Jalapeño in the primary right now

I got a buddy that made onion wine tasted terrible but was awesome to maranate steaks

Ginger banana - very good
Prickly pear - still in secondary

Sounds like it could be good

For me it's Jack Keller's Green Tomato wine recipe. This year I had alot of green tomatoes from my garden and I thought of using them this way instead

here's the recipe:
winemaking: Requested Recipe (Tomato Wines)

I've made the prickly pear wine. You have to don't add to much water to it you'll loose the body of the wine.