You know, I'm not sure I've ever had sriracha. I just tends towards Mexican rather than Asian. I primarily use only 3 store bought ones. Yellowbird if I want it sweet, El Yucateco xxx sauce when I don't, and Lousiana when I want to add heat without flavor.

I've done a few grape wines but mostly I do apple, cranberry, and lemon/lime. I guess you could call the last two cider and hard lemonade rather than wine but... semantics really. Same process.

I like pickling too. I haven't done cucumber pickles because I don't know where to buy pickling cucumbers. I grow peppers and pickle them. Used to have a bunch of serranos before I got a kitten. Gizmo really murdered my garden. He's an adorable monster though. Now I have a crop in a kitten free zone coming in that I think might be thai chilis but I'm not 100%. But when they're done I'll have too many to use so I'll use what I can fresh, dry/pickle/ferment the rest.