Goodness me. I think September must be the busiest month of the year if you're a preserver.
Tonight we bottled our newest experiment. Rhubarb champagne. It's proving to be very lively already and we will be checking them twice a day for bulging. Exploding champagne would be a pain to clear up and an awful waste of tasty booze.
We are hoping to get them till Christmas but lets see how it goes