So my next two wines are going to be a couple of C J J Berry's recipes. Agrimony and Banana 110g dried agrimony 900g bananas, skin included 450g raisins, sultanas, prunes or dates 1.3 kg sugar 15g citric acid pinch grape tannin or cup of stong tea water yeast nutrient yeast Agrimony and Rice 55g dried agrimony 450g wholemeal rice 110g raisins, sultanas 1.3kg sugar 15g citric acid tbsp. strong tea or 3g grape tannin water nutrient yeast. A few questions. Are these likely to be dry or sweet dessert wines? Is there any benefit in buying a fruit press and squishing the fruit etc. after the initial fermentation? Any suggestions on which strain of yeast to use? I was thinking a Lalvin K1 or possibly an Epernay? Any other observations?