by TasSpirits » Mon Nov 28, 2016 9:00 pm
Rhubarb champagne
1.6kg rhubarb, chopped and frozen overnight
1 sliced lemon
1.2kg sugar
1 dessert spoon of apple cider vinegar
top up to10 with cold water
Chuck it all in your fermenter, stir occasionally to dissolve the sugar over 3 days, stain through something and bottle.
The longer its left the drier and more alcoholic it becomes, we usually leave the kids stuff a week, then put it in the fridge, for the adults we taste once a week and when we are happy with it put it in the fridge.
If using glass beware, we are still finding glass from 2 years ago when a whole box went up, 30 + meters, we only use plastic or glass bottles with a pin pricked ballon on top. :handgestures-thumbupleft: