Kahler: Room temp.
I've started this one again today, and I'm using Gervin GV4 high tolerance wine yeast so I can get this up to about 16%. Just pulped the ingredients, added sugar, added chemicals and yeast, and sat it in the demi-john
Gradual sugar addition using Glucose this time, so we're starting off at 1.070, and requiring around 16oz of additional glucose, leaving us with a total OG (sort of) of 1.120.
For the record, this isn't hooch - it's a high alcohol mixer, and besides, it's far too awful to drink neat. I love this on ice with lemonade, it's basically a wine spritzer, but with a decent kick.