Alright, let another wine experiment commence.
4.5 liters of pink grapefruit juice
750 grams of sugar
1 teaspoon of yeast nutrient
1 teaspoon of yeast
Plato: 24 which should come out to ~15% alcohol if I let it go completely dry.
Honestly if it doesn't taste like prison wine, we should be all good.

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OHHHHH! WE'RE IN BUSINESS, BABY

Take a risk

Finally enough dandelions have bloomed, I have to head out tomorrow to get more but this will do for today.

Forgot to take pictures of the process but here it is, half finished

Aw fuck, forgot to measure it

I recall a study in the scientific journal Nature which measured methane density of farts and correlated with alcohol concentration of the previous nights' intake across various types of beers, wines and spirits..

I have to get more glass jugs but here it is, 50% Birdwatcher's that for some reason has a woody taste to it so it's brandy. Now I just have to pour it into bottles

I think this goes without saying but I am not storing my shine in a plastic water jug, I got it all in liqour bottles already

First grill of the season

Time for chicken (and I seem to have run out of coal)

And here we are. Finished out to 15% but I suspect that they might be using some sort of sweetener inside it due to how it tastes. Still has that grapefruit bitterness at the back end, hopefully I'll be able to rid myself of it.

Filtered. Very fluorescent yellow. Even better than last year 🥰

I actually feel a tiny bit bad about making this into a brandy even though I know it's ruined. It turned out really excellent and I am slowly becoming a proponent of aging a wine for a year to get the most out of it.

On a preliminary taste test, this year's metheglin turned out even more fantastic than last year.

Let's crack into it, shall we?