Well, the last batch (this time a Belgian saison, with all sorts of things in it, from grapefruit peels to peppercorns) is about ready to be bottled, and since my mother and brother are leaving for Ohio and Pennsylvania on a jet plane dark and early tomorrow, we're going to strike now. Hopefully it won't be as, um, enthusiastic as the last batch, in which I didn't stir in the bottling sugar quite good enough and you never know if you're going to get a volcano or a dud.
Wish me luck!
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