Bottled sweet cloudy wines might explode due to reactivation of yeast. One year is usually sufficient aging time but this is a matter of taste. Unaged wines are yeasty tasting, lack bouquet and are frequently cloudy. Service of the finished product in wine bottles with distinctive labels is a nice touch. Wine supply firms have bottles, corks and corking devices available at a reasonable cost.
Wine grapes contain sufficient sugar to produce wine but most other fruits lack enough sugar.
The type of fruit and the proper amounts of honey and fruit to use will take experimentation. Recipes may be found in wine books. It will be especially necessary to sterilize the must to inactivate natural yeasts occurring with the fruit. When honey is fermented with a fruit the final product obtains a different name. For example, honey with sweet cider is called cyser while honey with grape juice is termed Piment.