Decided to push the envelope on my wine making boundaries this weekend. Did a bit of googling and came up with a few recipes for onion and garlic wines. Considered a beet wine, but decided that will be next winters boredom project These wines will be for cooking and marinating, but I've read a few who feel that the vidalia onion wine is actually a decent drinker after a year better at 2. 3.5 gl Onion Wine: 3 # Vidalia onions 3 # potatoes 3 # raisins 6 lemons/zest/juice 6 # sugar acid blend pectic enzyme yeast nutrient Shredded potatoes and onions, boiled for 30-40 minutes, strained, added other ingredients. 2.5 gl Garlic Wine: 1.5 # garlic 1 # raisin 2 lemon/zest/juice 4 # sugar acid blend pectic enzyme yeast nutrient Roasted garlic in foil until caramelized, then boiled for 20 min, strained added other ingredients. Waiting for them to cool down further and then going to use excess packets of yeast ec-1118 and 71b-1122. Onion wine ended up at 1.082 and the garlic 1.078.