 Plum liquor

Plum liquor is popular in East Asian countries of Japan, Korea and China.

In China, plum liquor is called Meijiu . Plum wine is normally made with baijiu ( clear liquor) and
soaked with plum. The alcohol level is higher than typical fruit wine, which is just fermented with fruits.
Umeshu is a Japanese alcoholic drink made by steeping green plums in shōchū . It is sweet and smooth.
A similar liquor in Korea, called maesil-ju ), is marketed under various brand names, including Mae hwa
soo, Matchsoon, and Seoljungmae. Both the Japanese and Korean varieties of plum liquor are available
with whole Prunus mume fruits contained in the bottle.
In Taiwan, a popular post-World War II innovation based on Japanese-style plum liquor is wumeijiu;
smoked plum liquor), which is made by mixing Prunus mume liquor (méijǐu), Prunus salicina liquor
(lǐjǐu), and oolong tea liquor.

 Plum wine
Plum jerkum is made from fermented plums in a manner similar to the use of apples for cider. It was
often associated with the north Cotswolds  and was once a product of the city of Worcester.

 Pomegranate wine
Pomegranate wine is a very popular fruit wine in Israel, where it is called Rimon.

 Pineapple wine
Pineapple wine is made from the juice of pineapples. Fermentation of the pineapple juice takes
place in temperature-controlled vats and is stopped at near-dryness. The result is a soft, dry, fruit
wine with a strong pineapple bouquet. Pineapple wine is popular in Thailand and other SE Asian
countries, where it is made using traditional practices and is not available commercially. In
Mexico, fermented pineapple beverages are very popular and given the name Tepache.

 Dandelion wine
Dandelion wine is a fruit wine of moderate alcohol content that is made
from dandelion petals and sugar, usually combined with an acid (such as lemon juice).
While commonly made as a homemade recipe, there is only a handful of wineries that
commercially produce.

 Rose hip wine

Rose hip wine is a fruit wine. It can be made from fresh or dried rose hips. To produce this
beverage, the rose hips are fermented in syrup with yeast and citric acid, creating an extract. This
technique is used with only a few other types of fruit wine, including blackthorn (sloe), hawthorn,
and rowan.
 The best kind of wine produced from rose hips is strong and sweet, with at least two years of
storage.

 Redcurrant and whitecurrant wines

Redcurrant and whitecurrant fruit wines are beverages that are usually produced in northerly cool
areas, where it is hard to grow high-quality grapes. They are simple to produce. Their natural
chemical balances are such that they can be self-clarified without any additional substances.
Redcurrants and whitecurrants contain only a small amount of carbohydrates; this necessitates the
addition of sugar or honey.

 Cherry wine
Cherry wine is a type of fruit wine made with cherries, usually tart cherries that provide sufficient
acid. Cherry wines can be used to make fortified wines and liqueurs. Michigan wine makers,
located in the leading tart-cherry-producing region of the United States, produce several varieties
of cherry wine, including spiced versions and cherry-grape blends. "Cherry Kijafa" is a fortified
fruit wine that is produced in Denmark from cherries with added natural flavors, and usually
contains 16% alcohol by volume.
 Orange wine
Orange wine, although not commercially widely available, is produced in South Africa, and
by home wine makers. The taste is a light bodied wine, pale or golden in color, dry, thin in body,
alcoholic. Outcome is reliant on the yeast used. Recipes are few and far between. Typically a
home wine maker is receiving the bounty of their own orange tree or from a neighbors tree. The
wine can be difficult to make because the fruit is very acidic, and the pH must be adjusted up.