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
X x
Big bit has really gotten into amakign wine etc, we have rhubarb aand summer fruits wine gettign ready for Christmas, I cant believe how powerful some of this stuff can be lol
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