2 months+ aged sweet and light "Red Beer"🟥🍺
So, I started this 1.2L batch in the 22 of February this year with the ingredients on image 3(I just roughly noted the names of the ingredients but forgot to note how much of everything I did actually add😅) using baker's yeast and it finished around 17 days later. So, I aged it first and then restarted it about 3 weeks ago with the ingredients on the note attached to the bottle of image 4 and it fermented for another 8 to 9 days and had been aging since then but I started to look at this shit today and it tastes THE BEST I've ever made! Like, I didn't take any gravity readings. Because, I don't even have a hydrometer😆, but it gotta be atleast around 5% to 6% since I added enough suger and gave it warm temperatures of my AC’s exhaust.
But, after all this, I can definitely say that it's extremely fucking delicious and I will definitely make this recipe again😋
(and also, if anyone doesn't understand what that "shbt." means, it's basically just "Sharbat Syrup", most commonly found in India—where I'm from)