I recently starting making wines, and Jay asked about pics and recipes. I make wine solely from fruits that I grow. So far, only tropicals, but on the temperate side I intend to try highbush cranberry, which is supposed to make an awesome wine. I also have an enormous persimmon tree which is totally loaded this year. So I expect 5-10 gal of persimmon wine as well. Other tropicals may include pom, hibiscus, sugar apple, banana, others.
My first batch was guava. The recipe is here:
http://www.malaysiafruit.com/guava/wine.php but the link doesn't seem to be working now. I used 4# frozen guava, a mix of 25% 'Nana' 35% lemon, 40% strawberry. The recipe called for boiling the fruit, which I have subsequently learned to be a cause of pectin haze. I think that is why this wine is so slow to clear. Likely it will require fining. The starting SG was 1.090 and it went to 0.994. Topping off brought it back to 0.996. Fantastic aroma, raw but decent taste, hopefully it will mature a little bit. The color is off-putting, probably due to some oxidation of the fruit prior to making the wine; I hope it clears to a nice amber color but we'll see.