> >> 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?

At that alcohol you are approaching a brandy style so if you like a
particular fruit brandy you might want to go that way. I made a 12%
apple and thought it was awful as a dry wine, i wouldn't suggest
that. most country wines are 10% or less to preserve the fruitiness.
The best way to get high alcohol is to feed the sugar, start with
enough to do 12% and once it's most of the way fermented add in more
sugar 1% at a time.

Joe