Hello,

I bought a gervin high alcohol tolerant yeast which, in conjunction with their nutrients is stated to allow alchohol
production over 20%. I bought it on a whim and thought I'd make a 5 gallon of country wine when I had the right idea.

A friend recommended a strong apple wine, but it isn't one of my favourite fruit to make into wine. Has anyone other
any fruit or vegetable recommendations for a still wine at 20% ish strength which tastes particularly good?

Many thanks for any ideas.

Jim