This article is from the WineMaking FAQ, by malak@CAM.ORG (Don Buchan) with numerous contributions by others.
Besides the basic grape juice that most winemakers use, the following
is a non-exhaustive list of possible additives or even bases for your
Honey, Sugar (sucrose -- white table sugar), Corn Syrup (glucose) (most
commercial corn syrup has vanilla added), Corn Sugar (dextrose), Fruit
(dried or fresh), Fruit Juices (can be concentrate, but no
preservatives: Sorbate is often mentioned in small print even in "100%
juice"), Molasses, Maple syrup, Acid blend, Citric acid (Vitamin C, you
can use lemon or orange juice), Tannin (can be purchased), Yeast
Nutrient (you can boil yeast from previous batch for this, but
commercial nutrients work best), Spices (cinnamon, cloves, ginger,
etc), Pectic Enzyme (needed for fresh fruit pulp, as some fruit juices
(pear and apple notably) require this to clear).