It tasted pretty grim at first so I added a bunch more sugar to it to make the amount to 10 liters.
Plato is 23 now.
(I also let it ferment without an airlock for 3 days before hand)
Plato is 23 now.
(I also let it ferment without an airlock for 3 days before hand)
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I also let the low wines in the big jug age for 5-6 months beforehand so it has a delightful taste even though it is not done
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Tfw you gift a magnum bottle of metheglin (dandelion mead) vinegar to your mom because you didn't know it was oxidized
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winecrap
Here's everything in those two pots with the net tied up so we get as little pulp as possible in the finished product.
It's a new year's Eve miracle! The pumpkin wine finished. Bottled it up at 8%
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