Well, it depends on the amount you put in of course, but sometimes you will get some flavor. I use raisins in my banana wine to add some complexity, but I don't get any real raisin flavor from it. I also use raisins in my dandelion wine, in a small amount, to add some body. You do get some fermentables out of raisins, too, but not a huge amount.
Brown sugar will ferment, but it can leave a little bit of "molasses" flavor behind if you use enough.
Winemakers call the unfermented mix "must".
I make an apple wine out of apple juice that is about 12% and it's very good tasting even young. I'm not really too much into ciders, so I'll have to defer any more difficult questions to them!
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