Rhubarb Wine Champagne
|I am going to try my hand at wine making this year. And apparently this is simple to make.|
|First wine of this year for
me is rhubarb, as soon as there is plentiful supply of the stuff and many
people have a glut.
I'll update this post as I proceed with my less than technical approach to frugal winemaking. I prefer the champagne-type sparkling fizz to the sweet or the dry, so mine doubles up as a refreshing drink for summer picnics and celebratory cheer for special occasions. Like Christmas or New Year.
1kg chopped rhubarb
1kg white sugar
1/2 cup vinegar (I used cider vinegar)
1 sliced lemon
5 litres boiling water
Thoroughly clean and sterilise your bucket. Pour in the boiling water, lemons and sugar, stir to dissolve. Add the chopped rhubarb top it, tail it and wash it, I don't peel it.
Stir the contents of the bucket, cover and leave to stand in a cool, dark place.
Give the contents a stir every day for about 5 days, then strain off all the fruit through muslin or fine net before bottling in glass bottles with secure caps.
This wine does get a champagne like fizz. Best to check the bottles and caps frequently. The wine is ready for drinking within a couple of weeks of bottling but if you prefer leave it a bit longer than that. If storing it for longer, don't forget to check the bottles & caps every so often. I wonder if you could use Frozen or tinned rhubarb?.