I think from some plant that Bats help Pollinate which is where the Bacardi Logo comes from.

It is also why Bacardi donates so much money from each bottle sold to their preservation, at least that is what a Caver friend told me once.

Yeah my Uncle makes his own wine. He won first place 3 years in a row down here, beating out his own father.

It's actually almost wine season, and he's got 20 huge barrels ready. You know where I'll be .

Hmm, let me guess DJ, joining Alcoholics Anomymous?lol. J/K

Yes. Coming from a long line of country folk I have to admit to a bit of moonshining. Blackberry wine is a favorite. I've also quite a beer making apparatus in an old shed. However, all receipes are top secret. Sorry. >

Darn Old Crab,
That Blackberry wine sounds good.

A long long time ago I made my own wine the old fashioned way, right down to squeezing the grapes in a wine press. I would keep constant watch on the casks, periodically adding sugar to raise the alcohol level to where I liked it. I learned the process from my best friend's father who was an Italian immigrant and carried the recipe with him from the old country. It was a great hobby and very rewarding when the final product was ready for sampling. However, it was very time consuming. Eventually I stopped doing it as life started getting in the way.

I would recommend the hobby to anyone if they have the time and patience.


P.S.

There are a number of people here at WinCustomize who should be very adept at making wine. They do it almost daily......, oh no, sorry, that's spelled w-h-i-n-e.

I have an apple tree in the back yard. The apples are really small and not particularly useful. Not crabapples just smallapples.

I mashed them up and added water and yeast and made a pretty good apple wine for a few years but that's a lot of work. Mostly I use grape concentrate.

Rum is fermented sugar cane Hus. I don't mind it with water but adding pop is just too sweet.

I used to make wines, it's actually rather easy.

The trick is getting the right yeast for the type of wine you're making.

I made 5 gallons of Maderia once and it tasted rotten. Ended up putting it into gallon jugs and put it in my attic. I forgot about it for 4 years then found it when I was removing a closet wall. It was GOOD, found out that Mederia needs to be heated to blend the various ingredients and mellow the wine out.

Another good wine was banana, you need to boil the fruit to extract the glycerine and use the resulting mash as a base.

Still have all of the equipment to make the stuff, now if only I hadn't given up drinking...........

tested = tasted