The pumpkin wine finished at 8%. A bit raw and tastes like vegetable juice with alcohol so it'll have to age for a bit

Time to rock and roll again (yeast got disturbed a bit)

We passed the 150 mark, sweet.

Prunus Spinosa : today is the day. Froze it two days unfreeze partially in the middle to simulate what's required to tone down tanins.

Heat the fruits in a saucepan with some alcohol not too hard just long enough for the skin to crack due to heat without evaporating alcohol (of course it was covered).

Then in a jar, add around 1 volume of vodka for 0.75 volume of fruits. In my case 1 liter. And then put 1/5 of the total in sugar.

Then the spices, lemon zest, 3 cloves, 1 whole cinnamon roll, vanilla extract, a small bit of ginger, 1 small spoon of applesauce and finally about 1g of vitamin C.

Stir it every week or two for 2 to 3 months and store in a cold dark place (like my heart). Should be good just in time since I speed up the process with some heat and crushing.