a big hit at my house is peach mango. I buy old orchard peach/mango juice (you can use any brand of 100% juice that does not contain preservatives)
1-gal peach/mango juice (buy extra for an f-pac and to top off when you rack)
3-C sugar (bring sg up to 1.085)
1/2-t acid blend
1-t pectic enzyme
1/4-t tannin (powdered)
1/2-t energizer
1- crushed campden tablet
1-pkg Premier Cuvee yeast
heat 4 cups of the juice on the stove and desolve the sugar into the juice, add it with all other Ingredients, except yeast and campden tablet, to your primary. Allow must to cool and check your starting sg and adjust accordingly. once you have it at 1.085 add your crushed campden tablet, give it a good stir and let set about 12 hours. the next morning pitch your yeast and finish as normal.
I have found the wine ready to stabilize, back sweeten, add finning agent and bottle in about 3 to 4 weeks. I try to let it set for about another month before drinking but my wife tends to get into it before then.
when back sweeting, I heat 2 more cups of juice on the stove and add 2 more cups of sugar to it, I then boil it down gently (not too hot) to a syrup and add it to the wine. I have never checked my finish sg after sweeting but I need to do that.
I should add that this may actually get better with age but I have not been able to find that out either.