Jed and I drove up to Oak Glen and picked up some fresh cider from Law's Cider Mill.  We're following EdWort's ubiquitous recipe, which should yield a crisp, dry, carbonated apple wine.

Earlier this week we prepared our third batch of fig wine (well, fourth if you count the first one, which spilled all over the floor in 2011).  This morning we pitched a starter of Montrachet yeast and it's off to a strong start already.

Last year's loquat wine turned out pretty well.  My neighbor's tree is full of fruit again, so it's time to get started on another batch.  Maybe this time around I can improve it a little.

I've made grapefruit liquor a couple times now and it's delicious.  However, it only requires the very outer peel of the fruit.  What to do with the rest?  Make grapefruit wine, of course.

My banana wine was a big hit at work so I decided to make another one, this time from tangerines I picked in my back yard.

I was curious to know if it was possible to make a wine out of the bare minimum of ingredients--water, sugar, and yeast--and it is.  In Finland, it's called kilju and is illegal to make.  Of course, I had to try making it myself.

We were planning to pick some persimmons and ferment those but it didn't pan out.  Instead, we fermented some pomegranate syrup, which is not that much different from using a wine kit.

I read about a type of mead called bochet, created by boiling the honey before adding water.  It's supposed to yield toffee, chocolate, and marshmallow flavors, which sounds delicious, so I had to give it a try.