Thanks @janton for the nice comment!

we love making wine. Our first few batches were terrible but we've gotten the hang of it now.

We experiment quite a bit using ingredients that we grow and use organic cane sugar in our recipes. I think most of the sugar is eaten by the yeast during the wine making process but I am not knowledgeable enough on the science side of it to be able to say how much sugar is left.

Our ultimate goal is to have enough honey that we can make wine/mead with that instead of sugar. We make, raspberry, blackberry, rosehip, rose petal, parsnip, carrot, dandelion, rhubarb and a summer wine variety (that has all kinds of berries and flowers in it).