I can't help it!

[Guapo]

The kitchen is smelling of fermenting wine once again, as I have started three more batches. White Grape with citrus and green apple(3 gal), Cherry blend from dried cherries (1 Gal), and Tropical Fruit (coconut, banana, and pineapple) 5 gallon. All are from scratch and are experiments.

 

[intoxicating]

I made 3 gallons of a sort of white sangria, using frozen mango pieces from Sam's Club, and then back sweetened with white grape concentrate and added some granny smith juice to balance the acid. It was an "instant wine" recipe, (no bottle aging because of the low alcohol level). Great over ice on a hot day, and ready to drink in just a couple of months. If I do it again, I will probably bottle it in soda or beer bottles and put crown caps on it.