I'm a sweet tooth, but when it comes to many things alcoholic I like it dry. So when I hear of a liquid with a lot of sugar, my only thought is "will it ferment?" I'd love to double-ferment that wine, but since it has sugar in it I imagine it already has anti-yeast stabilizers. Anyway, back to my AriZona Mucho Hoocho.
I'm glad to hear I'm not the only one that ferments Arizona. The green tea was on sale a few weeks ago, and it made for a very nice energy hooch.
Okay, just looked more into this "ice wine", and my goodness is it FASCINATING. I'm taking back what I said about wanting to ferment something so precious.