As another Lame Cherry exclusive in matter anti matter.
So our neighbor, of sorts, had a mountain of daylilies she was giving away and offered us some, and in that, she had mentioned she like rhubarb wine. Of course the rhubarb was still in season, so we got some, and I got the job of trying to make some, after I picked what we had left to make half a gallon.
The English have no recipes, and they all reflect using sugar like salt in drawing out moisture. The same process is used for dried fig pear tomatoes. Takes too much sugar and takes too long.
So the Holy Ghost says, "Just make juice", so those recipes existed and in having made enough jelly, I just put our potato pot to work and covered the diced rhubarb almost with water. Added one dinky orange thing, which I have not the name for, but as we had it, the peeling went in.
Boiled it for 20 minutes, put it into a colander, strained it, added about 3 pounds of sugar and dissolved that, when it cooled, put it into a glass pickle jar and added half teaspoon bread yeast, and it got a head on it after 20 hours.
Is a slow go, but we will see how it goes. Will not know how it works until we bottle it, but it tasted nice in the juice, but never know.
So that is a rhubarb wine recipe which I have no idea if it will work or not, but it is better than the carp those English carry on about over there. That country needs to be invaded again or sunk in a tidal wave.
Nuff Said
agtG
