I added a bunch of fruit juices to a basic Italian Dandelion must, that included the flowers of that greenhouse grown dandelion-chicory that grew over last winter, including plain cane sugar, cherry juice, hibiscus, raisins, orange. I also included the herbs lemon balm and rose hips.
It started off very high gravity at 13%, according to my hydrometer, and fermented it using EC-1118, which has turned out to be a mighty yeast for Niagara and other white wines, as per the expert at Cornell recommendation.
And now, at tasting time, after months and months since the yeast began in May, 2012, this wine's ended up with a highly clean, bright, crisp flavor, and beautiful aroma like a good quality Pinot Grigio.... no grapes required. Very odd, surprising and delightful result.
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