Well, maybe not real wine strictly speaking; it's probably more like naturally flavored kilju. Nevertheless, it has been a very good year for Alaska fermentables. After many years of experimenting and tweaking I have finally racked a spruce tip wine that is very delectable. I also ended up with twelve gallons of drinkable rhubarb wine that I did mostly for a friend who provided the rhubarb.
Over the years I have worked with dandelion, fireweed, high bush cranberry, blueberry, and others, and they all result in some good and interesting flavors. My favorite, by far, is the result I got by adding the essence of fresh spring spruce tips.
After more than a quarter century messing about with naturally fermented products I have learned that it is very easy to make wine. It is, however, not so easy to make good wine. Not-so-good wine is not a complete failure and does not need to be tossed. It can be allowed to spoil and it makes some very interesting vinegar. By far, the best thing to do with inferior wine is to heat it to about 185F and collect and condense the vapor that rises from the heated wine. That, however, is an activity that is best undertaken quietly and discreetly in the moonlight and not openly in the light of day, lest you attract attention and get in trouble with The Man.
I know I am not the only winemaker on the forum. Does anybody want to share stories, tips, and recipes?