A Strange Brew:
It begins with a decent vineyard as well as a few camels. The vines must be grown from fresh oasis water, liberally fertilized with camel dung to promote the proper taste and texture of the grapes. Raising such flora in the desert is challenging, but so is keeping camels.
While your field is growing, ensure that the camel you are raising to store the unfinished wine is properly fed and treated. One must ensure that it receives the proper diet and spices necessary to create a suitable environment for fermenting wine within its hump. I suggest a meal largely of cactus. Getting your camel to ingest the suitable spices can be difficult- but surely worth it.
Allow the vines to grow until late into the season, about three days past when the others are beginning their harvests. Quickly gather your yield. Press them with haste. Mix the resulting liquid with yeast, camel's milk, cactus water, a touch of ginger and a small handful of barely.
Now then, your camel must be slaughtered, it's hump most carefully removed. A hole must be made in the hump, the inside liquid drained, and the mixture you've carefully crafted allowed to ferment within. Corking the hump may be difficult, but is well worth your time.
Allow the mixture to sit underground, far from the touch of the sun. Only there will temperatures low enough to allow the wine to ferment be found. You must wait two moons.
After the time has passed, unearth the humps. Have the appropriate containers ready for the mixture. Preferably, these would be glass bottles with a touch of absinthe inside. Pour the wine, and quickly cork it so there is a minimum of air inside. Now your wine is ready to be sold or enjoyed.
Camel's Hump wine features complex flavors not found in other wines. The process of making such a wine means that it is an exceedingly rare and sought-after vintage. It is not uncommon to find old rotten humps in antique stores with a (technically unfinished given the lack of Absinthe added) batch still inside.