■ 🕑 58. 
│  I forget how many days ago I started but I started doing UJSSM 
│  (cracked corn + sugar "whisky") a few days ago and started a 
│  birdwatcher's vodka (tomato paste + sugar) last night. My plan is to 
│  save the UJSSM hearts after I hit generation 2 with a mild amount of 
│  heads/tails to age on oak and send the feints along with birdwatcher's 
│  to my reflux for future experiments.
│  
│  ----
│  Expected ABV ujssm: 9% 
│  Expected ABV birdwatchers: 12% 
│   
└─■ 🕑 60. 
  │  Boiled out the "birdwatchers" today, got a bit over 4L, jars being 70%,
  │  60%, and 38% strength. Once I get some more "low wines" from tomato 
  │  paste wine, I intend to run them through the reflux with some 
  │  sodium carbonate (washing soda) to see how that turns out. 
  │  
  │  Smashed some matcha candies up and threw them into a jar of 95% ABV a
  │  few weeks ago. Diluted it today with a mix of matcha powder, creamer,
  │  water, and a dash of barley malt syrup, down to about 23% ABV. The 
  │  matcha flavor is really impressive, lots of creamy goodness happening,
  │  and the alcohol is barely present. This stuff is on par with Bailey's
  │  yet a liter only cost about $3 to make (totally worth it) 
  │   
  └─■ 🕑 61. 
    │  I forgot to update the thread, but last week I started 12L of apple 
    │  cider. It's finished fermenting -- only took 4 days -- but it needs
    │  time to clear up. 
    │  
    │  I got some of the mead I made a few weeks back and freezejacked it 
    │  today. Balanced it out with a little artificial sweetener and I'm 
    │  impressed with how it turned out. Maybe 18% ABV, very strong honey 
    │  flavors, and a nice satisfying amount of burn. 
    │   
    └─■ 🕑 63. 
        The gikocider cleared up a few days ago. I also started fermenting
        the second generation of UJSSM corn beer a few days ago and it's nearly
        done. 
        
        Blog post on oaking/aging spirits -- may be relevant to oaking wines,
        maybe not. https://4x13.net/blog/oaking1.html