I've made wine from almost any fruit or hedgerow fruit you could name with varying success. regrettably i had to stop a) due to the rhubarb wine exploding all over our lounge ceiling due to blockage in the air trap, b) my wife wanting a share of the utility room and c) that old enemy, work. The most succesful were: Rhubarb (high acidity which the yeast loves) Birch Sap (renowned aphrodisiacal qualities and interest value) and elderflower, both sweet and dry (fabulous sensual flavour and bouquet)