Grow Your Own Magazine

My Dad used to make this in the sixties "when I were a lad"(I don't think it was his recipe though.)

3lb. Rhubarb chopped rough in a sterilised tub,cover with a bag of sugar and cover,leave for three days,stir occasionaly.
Seive through a plastic seive into a demi-john,rinse pulp with water to make up demi john contents to a gallon. Add yeast and yeast nutrient and ferment till clear.Syphon off the lees and drink,this "dry sugar " recipe does not keep, and if you use the early seasons fruit it makes a lovely rose.
Substitute half the Rhubarb for any soft fruit , blackberries,blackcurrents etc. to make your own alcho pops.

god i wish i had seen this in august!!

Oh no, too many ideas and only one Earthbabe. Best not mention this to Mr E as he's taken to giving me very dubious looks when I mention brewing and keeps asking where everything will go.

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Bright Blessings
Earthbabe
If at first you don't succeed, open a bottle of wine.

Hi Burnie,
I did a similar dry sugar recipe with half rhhubarb and half raspberries this year and it was delicious, probably the best wine I've made so far! I didn't realise it doesn't keep very well though, I'd better drink it up
Thanks for the advice !

I'm a bit confused by your post Burnie, what's this about keeping wine? Never a problem in our house.........................

Rhubarb also makes a nice champagne type wine if you use the proper yeast,although if you add raisins to the bottles of almost any wine after it's completed,you can get a second fermentation that ends up sparkling.

Hi Burnie, just wondering, why will this wine not keep. It sounds yummy.

Wine not keeping in our house is no problem either; getting it chilled is the hard part; well, her birth sign is PISCES

I will try and find a technical reason why the dry sugar rhubarb doesn't keep but trust me I made gallons and it's best drunk before Christmas,and for the doubters this really can be ready for drinking in about 6 weeks and without that chemical taste that the commercial quick wines seem to have.The best to use is the early red stalks as they give the wine a lovely rose hue,be carefull to keep any rose or red wines in the dark or in red bottles as it will oxidise and spoil.