■ 🕑 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