Yes, fascinating what can happen to the most seemingly harmless fruits and greenery when fermented, innit? I have a friend who will make wine out of literally (well, almost) anything, and while there have been some hits and some misses, all have had the ability to get you where you wanted to go, if you take my meaning. I recall with particular fondness a blackberry variety on which we got fairly, er, pie-eyed!

~D