You should try my Pineapple wine
If you like something strong, perhaps you might consider this, it tastes like sweet sherry:
5 litres Tesco prune juice (10 1/2 US Pints)
Alcohol tolerant yeast
2.5 kg (5.5 lbs) Demerara (molasses) sugar
Dissolve 1.5kg (3.3lbs) sugar in 4/5ths of the prune juice and add to your fermenting vessel with started yeast.
After a week, rack off the sediment, dissolve 500g (1.1lbs) sugar in last of the prune juice, and allow to ferment out.
Rack again, then stabilise with potassium sorbate,
Clear the wine, then add rest of sugar.
Leave for six months then bottle.
Leave for another six months then drink.
Will blow Great Aunt Agatha's head off next Christmas.