■ 🕑 2. 
   I've been making alcohol at home for about a year now. I started with
   various wines (grape juice, apple juice, sugar water, and even orange 
   juice) and naturally progressed to distilling about 9 months ago. 
   
   These days, my favorite wines are lower % apple juices or meads, along
   with ginger ale, while my preferred spirit is vodka, in part because 
   it's cheap, as well as because it can be further flavored after 
   production... eg, going from vodka to gin is very simple 
   
   For my "drinking wines" (as contrasted with "distilling wines") I prefer
   making lower % stuff because they have more flavor and are more 
   generally drinkable. Everything I make, I ferment to 100% "dry" (no 
   sugar  remaining) and if I want to correct the taste, I'll add artificial 
   sweeteners after fermenting.