Thanks for the tip Joe.

Yeah it's has to be down to personal taste. He likes apple wine a lot more than I do so far. The tip about thinking
about what fruit brandy you like is useful as it gives me a direction to consider. I had wondered about making a wine
which might be like a sherry in nature but still a wine.. I have just started a banana wine which has a high OG and was
thinking that if I liked that, I could try to do a heavy banana / sultana / raisin wine, though I won't know - till I
have tried the banana wine whether that's even vaguely sensible.

The only time I tried adding extra sugar after the fermentation had begun was with my beetroot wine. I added in the
extra sugar, stirring to dissolve (as instructed after 3 weeks) instead of feeding it progressively after that point.
As it was, I dropped the extra sugar into the fermenting wine and it stuck fast despite 4 or 5 attempts to restart it.
I think had I fed it progressively, the wine would have worked well...

I will feed the high alcohol wine I make progressively next time rather than all at once!

Jim

"Joe Sallustio" > wrote in message oups.com...
>> >> 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
>