Yes you are down to personal taste. I would recomend trying to make a port.
Plums with raisons for vinuosity and bananas for body might be nice. If you
can come ome with a copy of one of C.J.J. Berry's books he has a recipe for
Peach Perfection where you use some brown sugar and aim for 18%. I made it
years ago and it was very nice.

Ray

"jim" > wrote in message
...
> 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
>>
>
>