Yea, I was screwing around with my very first wine brew along with root beer brew and this diagram I created before my first batch of wine. It only took 2 days for the wine to reach peak concentration(all sugar depleted) at around 10% alcohol content. My first impression was it tasted like tires but only a few cups got me really drunk(bad mistake), was an interesting experiment. I left half a bottle sitting in the corner in the dark, not knowing what to do with the bad tasting wine, it just sat there for 2 months. Today I decided to see what horrible sight I might see and brought it out of the corner. What I didnt realize was that it was not finished fermenting and it carbonated+pressurized itself right after I opened it 2 months ago. After 2 months it also turned very clear and pinkish. After twisting the cap, it released quite a good amount of pressure(surprised it didnt blow during those 2 months), the scent was very sweet like roses. After making sure it wasnt contaminated, I tasted it and it tasted like a top quality champagne, I was blown away. Either I was very lucky or I did something right.
The problem is, there was only a cup and a half left
