I quit drinking about 20 years ago because someone in my family had a problem and I didn't want to encourage them. I never had a good experience drinking myself, so I didn't miss it. 17 years ago, I planted a vineyard on my property. The vines I planted were labeled as seedless tablegrapes, but they turned out to be three varieties of wine grapes. Some are eaten nevertheless. The first couple years I tried juicing them and freezing the juice, but I had trouble with it souring. I tried canning them in mason jars, but didn't like the cooked taste or the added sugar necessary to prevent watering them down. So I started fermenting them. My vineyard matured to produce two cases of wine each year. I don't drink any of it, so over the years I've accumulated quite a lot. What should I do with it?

I can't relate this to cycling except that I can't imagine wanting to ride a bicycle after even a little bit of alcohol consumption. If I were to drink just 9 ounces of a weak beer like Pabst or Coors, my body responds with vasodilation. My face and neck turn red. My temporal arteries start to throb. I get a vasodilation headache. It's uncomfortable. It doesn't make me want to do anything active. I like to ride a bicycle when I'm feeling well, not jacked up with toxin.

Alcohol is the toxic waste of yeast that ferment sugars. Historically, it's been meaningful for food preservation because this toxic waste is uninhabitable by bacteria that would cause spoilage. That's how I'm preserving my grapes. I don't know who could safely consume the grapes in this condition though.