Making (and drinking) wine :-)

[Peter Epperson]

I've found that there are lots of fruits out there that you may imagine would make a good wine but don't. My favorites that do work well are jaboticaba, lychee and ohelo berry. You need to keep all equipment very clean, especially in the tropics where all kinds of contaminants would love to get into your fruit juice.

My biggest discovery of late is to use potassium metabisulfite instead of sodium metabisulfite to sterilize the fruit. Pot. meta. is allowable in organic wines and doesn't leave residual flavors or sodium in the finished product.