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Aromatics - Ambrosia, Macintosh, Russets, Cox. Alcohol 11 to 12%. Chaptalize with cane sugar and/or unpasteurized honey. We like fireweed, cranberry blossom, raspberry blossom and blueberry blossom honey. Orange blossom should be good too. Even clover honey is ok. If you can only get wildflower honey use that. Apple wines can lack acid unless you have really high tannin as in a Russet. Honey boosts the acid. Russets + Macintosh plus unpasteurized honey should give you something really good that you can't buy. Macintosh is almost as good as Russets with respect to tannin, acid and smell. I have russets grafted onto a transparent apple tree and one Cox "orange or pippen" on its own plus a King apple which is very aromatic but low in tannin and acid. If you mix first or second run white grape wine with apple + honey you can make something really good, especially if the white grapes are slightly high in acid like Northern Minnesota or New York hybrids. If you can find Cox apples buy those also. If you use sky high acid white wine grapes at a decent brix level then ferment them with 71B yeast. You can ferment the apples with D47 to give you the mouth feel and smell that you want. 71B yeast on your grapes will give you a good smell and drop the acid. Honey + apples + grapes = Cyser Pyment = White Fusion. Has anyone here ever used D47 and 71B together in a ferment? I've used RC212/71B as a combo which works well on reds.