We now have what we need to brew, the equipment at least. The next question is, “What kind of wine, mead or beer do I want to make?”

I can say that I have never harmed a grape in my wine making. I don’t use grapes at all. I make a variety of wine that, in colloquial terms, is described as “Country Wines.” That’s just the snooty way of saying that I don’t use grapes. Somehow, and for some reason that I can’t fathom, wine made from things other than grapes is looked down on by the Hoity Toity. Their loss, I’m sure.

What are my choices, you may ask. The sky is, almost, literally the limit. If it’s made of plant matter, and it’s non-toxic, you can make a wine from it. Add sugar and yeast, let it sit for a while, and you have wine. The drinkability is another issue. There are some things that I’m convinced won’t taste good, but that’s more a personal taste issue.

I’ve made wine from Rose hips and Hibiscus. I’ve made wine from Sweet Tea. I keep trying to ferment cacao nibs into a chocolate wine, but I keep running into an oil problem.

So, a few guidelines are in order. The first is that if it’s leaves, and with a few notable exceptions, you’re probably better off going with dried leaves and herbs than you are with fresh ones. Herbs and leaves in the fresh state, have natural oils, some more than others. Oils inhibit yeast from doing the happy dance that causes fermentation, and you don’t want an oily wine. I’ve been told that, if you allow it to age long enough, the oils will be eaten by the alcohol, but I’ve never seen it happen. I’m not doubting, I’ve just never had the patience to wait that long. I use dried, because I get better results. The one glaring exception to this rule is Dandelion wine. I have no idea as to the scientific reasons, but you want fresh Dandelions for that.

Fruit always makes a good wine, the juicer the fruit, the better off you’ll be. If you’re using a fruit with a large pit, like a mango or a peach, it sometimes works better to pulverize it first, the put it in a mesh bag. With berries that have small seeds, you can still do that, but sometimes breaking the seeds can cause bitterness to the wine that’s hard to get out. Your best bet there is to macerate the berries in some sugar first, to break them down, the crush them, and put them in a mesh hopping bag. (or you can spoon them into the bad and crush them at the bottom of the fermenter. Either way works.)

When using fresh fruit, always, and I do mean ALWAYS, consider pectin enzymes your best friend ever. Seriously, if you want your wine to clear in any sort of reasonable time frame, pectin enzyme is a must. It’s inexpensive to buy, and there is no reason why you shouldn’t use it.

Some flavorings are easier and more predictable if you use a method other than adding the ingredients. Vanilla overtones can be added using different yeasts or oak chips, and you don’t get the oils and overpowering flavor with those that real vanilla beans can give.

I’m a mad scientist when it comes to making wine. I’ll try anything at least once. Dan, my pusher… er the man that runs the local brewing store, loves to see me come in. First, I’m a really good customer, second, I usually come bearing a bottle of whatever I just bottled, and third, he likes to hear about what new concoctions I have going.

When brewing, have fun. That’s why you got started. Don’t be bound by rules, those are boring, and you never know what you’ll get if you break them. Think outside the box. Go the scenic route. Take a few chances.  The worst that will happen is that what you make will taste terrible. Learn the lesson and try again. I’ve been trying to make a pure chocolate wine for two years.

Babe Ruth’s lifetime batting average was .342. That means that he didn’t get a hit twice as often as he hit. Think about that for a few. When it comes to wine, I’m doing better than Babe Ruth!! I may have to open a bottle to celebrate!!!