I just made some pickled eggs with my own cider vinegar, should be good although it seems the vinegar wasn't quite as tart as I'd thought. I've used it in dressings before and it tastes good. Also used it as a conditioner after washing my hair and it works well.
As soon as I get a decent crop, I'll be juicing and making (hard) cider of my own apples. I have 3 trees with 7 varieties (grafted several on). I also have a gazillion raspberries so I'll probably make a pie or jam this year, and now I'm trying gooseberries and they're coming along nicely, should get a few this year. And of course I've grown my own hops for many years and brewed a lot of beers with those and they usually turn out great. I use mine for bittering, even without knowing the exact alpha acid, but found that it's easy to figure out the alpha within 2-3 batches. In fact I get better results using them for bittering than with late additions.
I have a pyment mead with wild dark grapes from the back yard as well. Doesn't taste wine-like but is very spicy and earthy. It's not bad but not great, but certainly different, and turned the mead a deep puce color.
I have made an excellent gruit with sweet gale, yarrow, and mugwort. Go easy on the yarrow -- it gives a certain tartness that I think is easily overdone. The sweet gale is most tasty of the three and can be used in the same amounts as your favorite hops. The mugwort tastes sort of like eucalyptus and should be used with restraint. All that being said, the beer tasted fantastic and I'll be making it again eventually. Best advice on any gruit is to figure out how much herbs you think you would like to use... and then divide that amount by 3, because all these herbs are so easily overdone. Sweet gale would be the one exception.