Thread: Rhubarb Champange

Hi Guys
For you home brewers here is a alternative to beer.Ive just about finished 1 keg(WITH HELP) and it was so good I just put another brew on.
It has about the same alcahol as beer,is sweet with a dry after taste.A few of my mates and the missus who have tested it love it.
Ive done mine in the keg system with CO2 but should work in plastic bottles with a secondary sugar carbonation(too dangerous for glass).
Its cheap as and goes down like the titanic.
1 to 2Kg rhubarb stalks
6 to 8 lemons
2kg sugar
1 pack of GOOD yeast,I use saffale.

Wash the whole lemons and Rhubarb stalks THOROUGHLY
Then pour 2 kettle loads of boiling water over them in the kitchen sink with plug removed to steralise.
chop lemons/rhubarb and throw the whole lot into the fermenter,pour 2kg sugar over.
Tip a kettle of boiling water over and stir.
fill with cold water and add the yeast.
Leave at least 5 days.
Pour liquid into second fermenter (or large steralised container if you dont have one) to remove fruit(it keeps fermenting).
Refit airlock for a few days to ensure fermentations finished,then keg/bottle.
Its my own recipe,worked so well first up Im going to try with apricots/nectarines/peaches from the orchard when they are ready.HICK HICCK IM SLOSHED AGAIN!!!!!
Much like some of those fruit type softdrinks BUT with alcahol.
Now I have to get a second tap so there is a choice of beer or softdrink!!!!! Not a problem.
Andrew
Andrew

A Cooper's home brew made with 2kg of sugar comes out at around 6.2 to 6.5%. The rhubarb wine made with 2kg of sugar and no can of fermentable malt concentrate will be a bit less probably barely 5%. Not really a lethal pantie dropper. Something stronger will be needed when Missus Numpty takes the LR full of blondes around to visit the new Titan shed. I used to get a cherry wine from a retired Italian orchardist at Rocklea which was WOW! so I made some myself to his recipe scaled down. He used to make it in a 46 gallon oak hogshead. I made a home brew fermenter, 24 litres, with wine yeast and 5kg of added sugar to the crushed cherries and water. Worked out at 18%. Falling over juice!