Thread: Getting sodded on home-brew wine

Hi Omaroo
Rhubarb Champagne
1kg finely chopped rhubarb
750gm sugar
1.5tablespoons white vinegar
4.8L water
2 lemons juice and rind

Mix all of the above and leave if fermenter for 48hrs
Strain 3 times thru cloth

Bottle into PLASTIC PET(coke style) bottles
Ready in 2 weeks,aprox 8% alc.

WARNING DONT BOTTLE IN GLASS!!!!!!
The brew is still fermenting in the bottle,its adviseable to keep an eye on the PLASTIC bottles and release a bit of gas if they are getting very tight.
I gave a 2L bottle to my physio,a week later ours were getting uncomfortably tight,I warned her to release some gas from the bottle,she forgot.It blew up in a kitchen cupboard,the doors flew open covering the whole kitchen in rhubarb champagne 8O 8O 8O She had a bowl of salad on the bench for dinner at the time,the kids reckoned it was the best salad dressing they had ever tasted.
Those PET bottles are rated to 120PSI!!!!!!
Also if there ends up too mutch gas in the bottle when you open it you get a geyser coming out the top.
ENJOY 8) 8) 8) 8)
Andrew

We used to make acholic ginger beer and put it in the old 2 ltr coke easy goer bottles, one year we had an overly gassy brew and when i opened it it took of like the shuttle and went about 50 metres down the backyard.