Love me some caustic soda

The implication at the end is the interesting part.

Or make it yourself as you know (and buy from you). For 5 years— I would make with an older Italian man. 8 Demijohn’s (about 450 litres) each year. He was old school. Grapes, a hopper to crush, big barrels to ferment, and a nice Torchio to press. It wasn’t a connoisseurs vino, and I t was very strong but clean. I would get hangovers easy when I used to drink, and especially if I had different drinks, or store bought wine— but never when I just drank the wine we made. It was often a liter at a minimum consumed. Zero additives— just a lot of drunk hornets buzzing around 50 or so empty wooden grape boxes. Shake their hand indeed.

🧡