Thread: Rhubarb and ginger ale.

Guys
I put a varation of Redbacks ginger beer on to ferment today.
1kg ginger chopped
1kg fresh rhubarb
8kg sugar
6 lemons quartered and squeezed
1 pack saffale yeast(blue)

Boil the ginger and lemon for 20 mins.
Fish it out of the boiling water and put it in the fermenter.
Chop the rhubarb into 1 to 2 inch pieces.Briefly blanch it in the boiling liquid,a minute is PLENTY,its only to steralise/kill any wild yeasts.Leave it too long and it will turn to mush.
Put the sugar in the fermenter and the water from boiling the ginger,lemons and rhubarb.Fill the fermenter with cold water,Im using my 30 lt fermenter.
When this is fermented it will be divided between 2 20lt kegs and topped up with water.
I think the rhubarb will go well with the ginger.
Andrew

I make a very good Rhubarb Champagne,this is a combination of the 2.I belive they will compliment one another.
Andrew