I also used a Belgian Saison beer yeast since that's all I had on hand. I have a food dehydrator so I made my own raisins but I added them directly to the bottles. My OG was1.084 and at the time of bottling it was 0.92. It's going to be more of a dandelion port than a wine but the samples I took at bottling weren't bad. I am hoping the raisins and time mellow it out some though. I filled a few .33ml bottles to allow me to sample at three month intervals to see how it's coming along. I've read it's drinkable as early as three months? Anyone tapped into it this early before? Also, does anyone have any insight as to why my ABV is so high? I didn't think the bear yeast would let it get that high, in fact I thought it would limit it but something made it skyrocket.