All else being equal (assume two identical recipes, identical ingredients, identical fermentation temps, etc. etc. etc.), what kind of fermentation is better, one that proceeds slowly or one that "burns out" rapidly? Which would produce more ABV, which more residual sugar?
Secondary: sweet dessert mead
Conditioning: black raspberry port #1, black raspberry port #2; annual apple wines (2); Concord wine
Bottled and being imbibed: Santa's Magic Potion (seasonal holiday ale); gamay beaujolais #1, standard port, blueberry dessert wine, ice wine
Bottled and Aging: dry mead, sack mead
On deck: gamay beaujolais #2, cherry wine, peach wine; Trappist Dubbel; English strong ale