Sorry, I didn't notice that there were child forums.
@Admin or moderator:
Please be so kind as to relocate this thread
I used regular Fleischmann baking yeast. It fermented for just over 2 weeks, then stopped on its own. It was very dry, almost like liquor. It was not aged at all, really. I know age is important and I want to age, but I want to bottle age so I can make more and more. I'm also very concerned about the sweetness. If it wasn't so ridiculously sweet, it would have been pretty good. If you want me to post my recipe, let me know.