So yesterday my wife goes into the fridge and the only thing there is a lone bottle of my asian pear mead, opened from the weekend and straight out of the orchard. She said it was really good, which I agree, even surprised myself.

She also said she had no slight headache this morning as is typical. So - WOOT! I've been telling her it's the chemicals used in wine-making causing her ill effects, primarily preservatives added at bottling to extend shelf life.

I racked some wine this morning made from canned peaches. I'll compare it to the previous batch made from frozen peaches.

Onward and upward.