Three litres. New scotch bonnets fermented five weeks. Special consignment of Jay Butters’ cider vinegar delivered by son Rob. Fortified with previous vintages.
Sorry Marcus. At least another four weeks before it can be broached. Better next year.
Hang on Marcus
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The PArtisan Baker 
blimey, that’s like torture! Mind you, about 4 weeks is the same as how long my homebrew takes til its ready 😉