Wine not from these Grapes

My new bucket of hibiscus wine is fermented and drinkable.  Of all the wines I have made or tasted here (watermelon, papaya, mango, pineapple, ginger, stafali/soursop/topetope--they're like marshmallows in fruit form that I haven't seen in the states and everyone has different names for) hibiscus is definitely my favorite.  I've heard rumors that some people make wine out of grapes, but that would just be predictable.

You can buy little bags of dried hibiscus blossoms, they are called
choya.  They look sort of like crumpled dessicated bugs, but smell good.

Sugar.  Lots of sugar.  2 kilos.  

Boiling water, because the stuff is dried.   They need to steep for
a few hours in their sugary water.

After the water is cool, yeast.  Still the most helpful organism
on the planet.


****Three weeks later****

It's a red wine, sweet (possibly due mostly to the 2 kilos of sugar per
10 liter wine bucket), with a floral aftertaste.   Drunk out of a mug
because Peace Corps is classy like that.  

Book of verses, mug of wine, loaf of bread.  Not pictured: thou.