Some other ideas:
Cheese-making is fairly simple (though you'll probably want to design your own cheese press unless you're cool just making really soft, quick cheeses), though there aren't many home cheese-makers and good info's scarce. It's also not particularly cost-effective if you're after the simple stuff, and a good few places have government-controlled (expensive) milk prices. It might be viable if you assume you'll work up to fancier cheeses... it's one of those cool things where there isn't a whole lot of industry experimentation except on the high-end side, so you can come up with all sorts of new stuff to try.
Ice cream is another possibility... if you have a stand mixer, there's probably an attachment available for that, though a stand mixer isn't going to let you make ANY kind of frozen ice-cream-like desert since they have to blend so fast to keep everything from freezing, while real ice cream makers can be quite expensive (though again, you can always design one yourself!). I'm not terribly fond of this one, though -- there's only so much you can do with ice cream (and similar) partially due to how much flavor's hidden when you freeze things, though it's still just as delicious. It has the same cost issue as cheese, too -- tough to make cheaper than store-bought unless you can find some eccentric dairy operators really close willing to sell you a medium-sized batch of milk and cream at a great price, though OTOH, you can make it taste/feel however you want, so you may find superior value there.
Some people enjoy beekeeping, though that's a bit more than a hobby, I'd say, especially with all the government meddling in the US right now. You need relatively unregulated land, too. My mom's a beekeeper and does all sorts of stuff with the wax, honey, and other parts, but a good bit of their business also involves contracts/grants with schools and the government. You can branch beekeeping out to just about anywhere, though, from cosmetics, to medical, to culinary, to "ranching" (breeding, I guess'd be a more appropriate word? Bee breeder?
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ETA: @above response -- distilling can be done tabletop (police videos always show these enormous 30-gallon gas-powered stills operating in some idiot's apartment which is completely ridiculous), while wine-making literally just takes a sterilized (boiled or let to sit ~10m with a weak bleach solution [and then rinsed!]) food-grade plastic or glass container, a packet of yeast, water, and fruit concentrate. Clawhammer Supply actually sells relatively tiny, pre-assembled tabletop pot stills on Amazon which work on induction cookers (electric's definitely the way to go here, and you need ventilation). Uhhh, but you should only use that for ethanol fuel production, given you have the proper licensing, officially.
You can also distill with a device as simple as a large metal pot on an electric stove or induction cooker -- you'd dump the wine in the large pot with a smaller pot floating (or otherwise above the wine) inside that (this collects the ethanol, methanol, and whatever else comes with it). On the top, you'd want to use either the large pot's lid upside down or some other round-bottom bowl flipped upside down (you can also use aluminum foil, which I've found more effective for whatever reason). You place ice and a little water in the upside down bowl or foil, and this causes the ethanol to condense, then drip down to the center of the upside down bowl or foil, where it eventually falls into the little collection bowl inside the large pot. Ethanol, methanol, and other fuels boil at a significantly lower temperature than water, so if you get the heat to around 175-190*F, you get the ethanol instead of the water. Methanol boils at around 150*F, which is why you'll want to dump the first small bit of liquid you collect (alternately, just leave the lid of foil off the top of the large pot and let everything evaporate out until you get to ~170*F). It's not particularly efficient, but you probably have the supplies already in your house except maybe a good way to measure the temperature of your mash/wine - so it's a decent way to start understanding the process (keeping in mind you absolutely shouldn't have flames around it and the area must be well-ventilated). Interestingly, though it's illegal almost everywhere, there's a surprising amount of good information out there.
Since distillation passes will progressively take out the flavors in the wine or whatever horror you may've accidentally created, you can use all sorts of gnarly stuff -- anything cheap which'll ferment. I'm fond of rice since it's the only cereal grain I can easily find in bulk around here (with cereal, you generally want to coarsely chop it, then boil it until it's just slightly cooked, though I'm grossly over-simplifying this as this process won't maximize your starch conversion). Repeating distillation passes decreases impurities (including anything giving off flavor), so no matter how awful the wine is, you can still get a decent liquor from it and then flavor that. For example, you could purchase oak chips (for "aging") off Amazon, char them, then throw them in a mason jar with your liquor to get an extremely fast-"aging" hillbilly-style whiskey. Time aging isn't actually the whole equation -- it's surface area * time, so by having your charred oak inside the alcohol, you can age a multitude faster than corporate breweries with their massive 50-gallon barrels. -Just don't forget to filter it when you're done (coffee filters work great!).