Quote:
Originally Posted by longmissedblind
I'm making my second batch of mango wine. The first came out with 8% abv but it tastes like pickles (acetic acid). The second batch will be covered from frothing to fermentation, and I got a distillation setup online, so I can turn that pickle flavored first batch into mango brandy.
Basically I've been drunk the whole time
I have now made 7 gallons of mango wine and 1 gallon of blueberry wine. I distilled 13 gallons of wines and sugar wash into about 8L of overproof liquor.
My oak barrel should be in this week. I don't think I could feel any more like an old-timey alchemist