The next time I brewed I was prepared. I went out and got a basic brewing kit. I used more honey this time and also decided to use a few additives and clarifying agents such as gelatin, hops, lavender, and rose hip. I used champagne yeast instead of bread yeast for better flavor. This brew fermented for two weeks, I then aged it for two more, bottled it, and left it to age on a rack for about two more months. The end result was something wonderful, and I gave my grandfather a taste. He had been an avid amateur vintner, so he knew a thing or two about how wine should taste. A tear came to his eye, and I could tell he was proud that I had been successful.

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