We made beer and wine years ago. Probably will again but alcohol consumption and marketing is just pissing me off these days.

I really like the idea of mead but mead was not my favorite drink. We didn't keep trying and I am guessing that with persistence I could find a recipe that could be tweaked into something very enjoyable.

My big take away was that the sugar makes or breaks the quality of the wine. You can think you have it all right but if you use crap sugar you get crap wine. The best would be as little added sugar as possible but to boost alcohol you add sugar late in the fermentation.

Cleanliness is huge but you don't want cleaners in the wine. Must monitor pH, temps and specific gravity.

Based on an earlier thread: If your triglyceride levels read high, lay off the alcohol.