We are over run again this year with invading honeysuckle vines. Smell is awesome and I do remember sucking the 'sweet' nectar from the flowers as a kid. Does it have any serious wine potential or is it too perishable a aroma/taste? I've seen the Jack Keller recipe but I also know that his fruit quantities are often too low for me. Plus I am a believer in the question - Just because you can do it, doesn't mean you should or that it's really going to be good.