That's a really good idea! We have whole citrus orchards around here with tons of fallen fruit. Citrus wine isn't so fashionable, but I have made skeeter pee before which is basically lemonade wine. I made jalapeno wine a couple years ago too. Delicious way to drink heat!

I've seen recipes for skeeter pee on the winemaking sites I read, but being so far from citrus country it has never been an option. I can imagine it's great though!

Jalapeno wine sounds weird, but I'd try it. Couldn't hurt... ok, it might hurt a little - in passing!

It was tough to clean so many pears. I'm looking to fashion a fruit press for the next time I try to make that much. How much juice did you wind up with from your apples? Was it 2 carboys?

People don't always realize that in pioneer days, and when Johnny Appleseed was traveling around, one of the main reasons for apple trees was for hard cider! Without refrigeration, fermentation was one of the few ways to preserve a lot of fruit. It had so many uses too!

When your batch is done, a nice wedge of pie and a sip of the wine will make for a nice evening's dessert!

The first batch I cooked per instructions. The fruit was broken down by the cooking process. I added sugar and yeast. There was a lot of lees. But that batch is in a couple jugs with air locks. Second batch was simple. Fill the primary with fruit. Pour boiling water over. Stir for a while. Evidently I used the same spoon to stir the batch with the yeast for the one with none, so it has been fermenting for days. No idea what the outcome will be.

Skeeter Pee is really good as is Jalepeno wine.

Yeah. Sounds like you have a mixture of a little cultivated yeast from the first batch, and some wild yeast from the apples. It's a toss up. Some wild yeasts, although they usually work a little slower, can be great. Others, well, not so much lol. If it isn't the best, try blending the 2 in a glass. If it tastes ok, then blend the batches before bottling.

I did a very small batch of blackberry a bunch of years ago by basically making syrup (without cooking it), putting it in tupperware, and burping the lid twice a day. I had added no yeast at all. I let in age in the fridge for a few months, burping it when the lid puffed up. It was some of the most delicious fruit wine I have ever tasted. I think there were only 3 glasses lol, but they were good!

I am about to freeze zucchini. I wonder how that would fare?

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Ahh, I can still remember the apple wine I had in a little restaurant outside Monet's house in France. Delicious

I can't see zucchini as wine...... Sorry Dude!

Lol... where's your sense of adventure?