[Sca-cooks] Wine Must and Honey?

[Elise Fleming]

Greetings.  Drake wrote:
>I suggest making a very dry wine from wine must or honey
>(using a good champagne yeast like Lalvin 1117 or 1118) and adding
>artificial sweetening post fermentation.

Would you please clarify and/or expand for me about must and honey?
Is the must considered a sugar?  Just what does the must do when
making a wine?  Is it something like a "starter" for the wine?  From
the sentence above, it looks as if no sugar would be needed if must
were used.  And, it looks as if the must is equal to a sweetener.
Therefore, could must be added to some other recipes where a
sweetener is needed?

I am asking because I recently read someone's article where s/he
equated must with sugar, and since verjuice was sometimes used where
must was used, extrapolated verjuice to be equal to a sugar.  I
_know_ that isn't true, but never having worked with must, before I
spout off to the person, I'd really like to understand just what the
action of must is.  And, knowing the person, s/he will tell me that
if must can be used in place of honey, then must "must be" a sugar.

Alys Katharine, recouperating from Pennsic