PRO WINE, ANTI WALMART

I successfully made my second batch of wine - - but must admit that white grape isn't nearly as good as concord grape.

My first wine was sweet, flavorful, and fragrant. 
The white wine is acrid, alarmingly UNsweet, and extremely potent.
Two glasses will knock your bloomers off and you'll be hanging naked from the rafters (trust me - I speak from experience).

Despite the fact that I filtered the wine, it still looks cloudy.
Ideally you're supposed to let it ferment for two to four weeks and it improves with age. Eleven days is my absolute limit. It's ready to drink and will get you seriously soused.
I'm far too impatient to wait for weeks....

 I tried to take an "artistic" picture of the wine but it turned out crappy. Looks like somebody peed in the glass.....

Incidentally, I accidentally broke this glass yesterday.

Change of subject:

I was HORRIFIED to hear that - starting Monday, July 20th - Walmart is making it mandatory to wear masks!!!

Holy crap, that place is spooky enough the way it was. 

It's no secret that I have been adamantly opposed to masks from the very beginning of this  Plague Pandemonium.

They look absolutely ridiculous

There's no tangible evidence that they save lives

and

they are  EXTREMELY unsanitary and unhealthy.

But, Jon, I wash my mask every day!

Here's a flash, Kemosabe:

You can wash your mask from now until katydids sing Pagliacci and they're STILL unsanitary.

(I love the katydid analogy - - sometimes my brilliance scares me) 

I drove to town yesterday (Friday) so I could shop at Walmart mask-free - - but I was in a hurry and forgot to buy some things, so I might go again tomorrow (Sunday). 

Also, when I was in the supermarket yesterday, the cashier forgot to pack two of the items I purchased: Swiss cheese and cottage cheese. 

This happens annoyingly often.......

Here are some masks I devised to wear at Walmart:

 I hope this scares the hell out of all of you

The plague was made in China....

and ALL the items in Walmart are made in China

 I should probably charge for the kisses....

but I'm easy.

 Note:
a special thanks to the four kind and courageous people who commented on my previous post and liked the video.
You have exquisite taste and made my efforts worthwhile.

MY SECRET WINE

I was supposed to let my homemade wine ferment for a few more days, but impatience got the better of me....

So this afternoon I retrieved my secret concoction from its hiding place and (following instructions) filtered it to alleviate the sediments. But there was hardly any sediment at all. It looked pure and smelled like genuine wine.

 I filtered the wine into a large pitcher,

then put it in a sterilized bottle

Unduly cautious of all things unknown, I carefully poured some in a glass......and hesitantly took a sip - not expecting much.

HOLY SHEEEE-IT!!!

That "wine" has a kick like an angry Burmese elephant!!!! I was totally shocked! I never tasted any wine that strong.

Online reviews of this homemade wine recipe warned that it could give you a mean hangover. They weren't kidding.

The alcohol content is supposed to be about 15 to 20 per cent - which I think is high for wine.
The hooch that I made tastes like the content is 40 or 50 per cent....
(just an uneducated guess)

So I put it in the refrigerator and will approach it with respectful care.

My initial reason for making homemade booze:

You can't buy any wine or "hard" liquor in this godforsaken hillbilly haven. A few little clandestine stores sell beer (only beer) at high prices - but alcohol is not available at Walmart or the local supermarket.
I used to buy beer, until about six months ago - - when they started asking for ID.

ID???!!!???
Hey, amigos - I'm about a hundred years over fifty. There's no way in hell I'm going to fork over ID for a freakin' six-pack of beer.
I'll make my own damn booze and to hell with these local loco heathens.

Now that I know how to do it, with obvious success, I plan to delve further (or farther??) into the deliciously illegal realms of homemade hooch.

My next project will be white wine - - and this autumn (if I survive) I plan to make apple wine.

The variations are as limitless as they are intriguing.