I would say the dandelion and must say its damn good sweetened with honey. I dont venture off the beaten path very much though mainly because Im pretty limited with funds and dont grow muchwith my yard being mostly shaded. That Pecan wine is sounding very good though so I may have to try that sometime this year!
I made a batch of Habanero-Pineapple wine a year or so ago. It was actually pretty good, but too hot (spicy) to drink much of.
I also made a batch of Prickly Pear wine. It's still bulk aging, years after being made. I haven't bottled it yet because it's slimy, due to a mucus like substance in the prickly pear fruit. I've never been able to get it settled out.
Candy cane is pretty weird so far. Started out neon pink, progressed to an orangish color, and now is clearing to what I can only expect to be a very very light white wine. I'll be adding a candy cane f-pack to bring back some of the neon pink. Tastes pepperminty though.
This seems to be the appropriate thread for this question: Has anyone made wine from hops? I was thinking about this yesterday and did a search but didn't come up with anything. It seems you can make wine out of just about anything that was grown. Hops sounds intriguing. (And I have 6 various hops growing in the back yard)
I know dat. Come on, am I the only one intrigued with the idea of hops flavored wine. Heck if you can make wine out of the dandelion weed why not from the hops flower? It would seem to be the best of both worlds to me.
I don't believe I have made a weird wine but if you talk to some of the people whe have drank my wine, they may tell you different. I have made a wine that has gotten raised eyebrows and that is the Cayenne pepper wine. I made it for cooking but it has turned into a very popular drinking wine.
Mine has been a small batch of Hershey's Cocoa. It turned out well enough after a tough time clearing.I made it really sweet. I don't think I would ever just pour a glass full and drink it. I think I am going to try blending some of it with some Blackberry that is aging right now.
my honeysuckle wine is ready for bottling now.. made it with honey so I suppose it really counts as a melomel. left to ferment while on holiday, so was never racked and has cleared beautifully.. so will just rack and bottle it.. only a gallon batch, will let you know what it tastes like.
the gorseflower wine ( also a melomel) is a winner btw.. going to do a 5 gallon batch next spring.