The Professor and I are having a very exciting time. We have just broached the unspeakable carboy in the back sitting room; which had grey slimy stuff on the top and some kind of yellow slimy stuff at the bottom. With great care, the stuff in between has been successfully siphoned out; and it is, beyond any possible doubt, wine. A very rough, and very new rosé, but wine nonetheless. The carboy is being sterilised as we speak, and once the Milton tablet has done its work, we will put the wine, for such we can legitimately call it, back in, and leave it to get nicer — as, indeed, it may. But despite the casualness of our initial procedure, it has NOT gone off, vinegarified, or done anything else it shouldn’t have. We don’t quite see Chateau Delgaty being up there with St Emilion, but all the same we have a small but definite sense of achievement.