Ok, here it is all squared away. I will tuck it away in a quiet,...

Ok, here it is all squared away. I will tuck it away in a quiet, dark place. That thing on top is a fermentation lock. It has 100-proof cheap-ass vodka in it to keep out the germs. The starting gravity is 1.083 (water is 1.000). In 3 days I will measure it again and it will have decreased. The difference will give me the alcohol content (using a formula). I'm shooting for about 6% alcohol, at which point I will refrigerate, stopping fermentation. It will be yummy at that point. Should take anywhere from 3 to 10 days…..