- 4 lb Rhubarb
- 2.2 lb (1kg) Sugar
- 6 pints boiling Water
- 4 tablespoons white wine vinegar
- Sliced Lemon
- 1 teaspoon Yeast Nutrient
- Champagne/ Sparkling Wine Yeast
Like Rhubarb Wine, you should only use Rhubarb that has been picked before the end of June for this one – otherwise this will be very acidic. It’s not the most refined brew, but if you love Rhubarb like I do, it’ll put a smile on your face.
Freeze the Rhubarb then defrost. Do it again. This will break down the Rhubarb to make it easier to ferment (and extract flavour).
Put the Rhubarb in a sterilised bucket with the Sugar & pour on the boiling water.
Stir to dissolve the Sugar.
Throw in the White Wine Vinegar & sliced Lemon. Stir.
Ad Nutrient & Yeast & ferment for 7 days.
Strain into another bucket & leave for 2 days to settle.
Leaving the sediment behind (see photograph below right), bottle using Champagne bottles with corks & cages.
Leave for at least 2 weeks. A few months if you want it nice & smooth.
Chill before opening.