Udemy timing their ads according to the season.
*Normally in late summer we make Rakia from fruits.*
https://nostrcheck.me/media/public/nostrcheck.me_3112325876040955471693038808.webp
Discussion
Where I'm from, in the summer (but not so late as now, usually in July) we make "ratafia" using strong distilled spirits made from the crushed grape residue from wine production. To that, we add herbs and, most characteristically, green walnuts, and we leave it in a glass bin outside for 8 weeks. Some people even age it in wooden barrels after that.
We definitely water it down to be 30-40% maximum, though, unlike what you crazy people do with rakia!
Well, not everyone makes it that strong. My wife’s father is making it at 40. And after that if it is kept in a barrel for a while, it goes even lower like 38.
Normally, in the mountains on the west part of Bulgaria, they drink it at 55 which is a bit rough…