Wobblyboot wrote:Why oak it?
TasSpirits wrote:We make some very slightly alcoholic Rhubarb champagne every xmas, most just goes to waste. Not anymore, I hope :pray:
Dig Brinker wrote:Thanks, sounds great! I assume you use yeast?
williewonker wrote:giving this a go, had 4kgs of rhubarb and went with 5kg of sugar, not sure how to do it (winging it) so I just layered the rhubarb and sugar in my fermenter, leave it for a few?? days and top up to 20ltrs?. besides yeast should I add anything else.
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