■ 🕑 33. 
   Processed ~20L of 12% ABV sugar wine to 4L of 40% ABV "low wines" last 
   night. Next distillation this week is ~20L of "trix cereal" liquor:
   
   >18L water
   >3kg sugar
   >700g trix cereal
   >pinches yeast nutrient 
   
   The idea is that the sugar produces alcohol, and the cereal infuses
   the alcohol, and provides additional nutrients and sugar to the yeast.
   I think it should end up as a slightly fruity bourbon, but who knows.
   Breaking new ground here!