I bought a new Champagne stopper. Now I can finally stop worrying about having to drink an entire bottle of sparkling wine in one go. Sometimes a wine needs a day, opened, to develop, but it's not possible to experience it if the bubbles fizz out.
It's a heavyweight, there's good feel to it. Which should be good, especially if you're trying to keep something pressurized. The only thing now is to test it out. Champagne, anyone?
Finished labelling everything, I think. Just have to redo some of the formatting, then we're good to go.
I have a single bottle of Champagne in the house, and I think I have a plan for it...