the Oxalic acid is present in the leaves, but not in the stems...
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Rhubarb Wine
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I'm doing this one again.... the method that Karl (Duffbeer) posted, as it was lovely last year.
It definatley aged well, and the rhubarb flavour really came through after that length of time.
I cant remember which one tasted better, the one I did with RGJ or RGC, because I got them mixed up, but to be honest there wasnt much in it
I have 12.5 kilos of rhubarb, so I am hoping to have enough juice to get at least 5 gallons on the go.
If I have anymore than that, then I am going to do an experimental gallon of rhubarb and something or otherInsecure people try to make you feel smaller.
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It IS going
Got a 3 gallon batch of rhubarb to start off today... gonna do it with some juice I got from Lidl, strawberry iced tea
I think it will be a good combinationInsecure people try to make you feel smaller.
Confident people love to see you walk taller
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If you did the freeze/thaw and strain for the rhubarb Carole, a good thing for the pulp leftover is rhubarb and ginger jam.
Clare got me a little pot from the farmers market in Shoreham last weekend. Damn its nice. Certainly got me thinking about the potential for a mead recipe, as the combo is very complimentary....Women will never be equal to men until they can walk down the street with a bald head and a beer gut, and still think they are sexy.
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Originally posted by fatbloke View PostIf you did the freeze/thaw and strain for the rhubarb Carole, a good thing for the pulp leftover is rhubarb and ginger jam.
Clare got me a little pot from the farmers market in Shoreham last weekend. Damn its nice. Certainly got me thinking about the potential for a mead recipe, as the combo is very complimentary....
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Originally posted by Delmonteman View PostMead with rhubard do you mean fb? Honey, rhubard juice, water yeast...? What about the ginger...? I'll have a bit of rhubarb juice left for a different batch of something and this could be it...!
The jam taste was wonderful, and to be able to get even a fraction of the flavour into a mel would be excellentWomen will never be equal to men until they can walk down the street with a bald head and a beer gut, and still think they are sexy.
Some blog ramblings
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Originally posted by fatbloke View PostIf you did the freeze/thaw and strain for the rhubarb Carole, a good thing for the pulp leftover is rhubarb and ginger jam.
Clare got me a little pot from the farmers market in Shoreham last weekend. Damn its nice. Certainly got me thinking about the potential for a mead recipe, as the combo is very complimentary....
The pulp wasnt up to much after that
But maybe next year I will do that....as I'm not sure I would put the juicer through that again
The rhubarb and strawberry iced tea is going now tooInsecure people try to make you feel smaller.
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Originally posted by Richard S View PostMy rhubarb and ginger (I was inspired by Zeb) is coming along nicely.
I am also going to do the rhubarb and strawberry iced tea from lidl or strawberry tea bag wine again. It is a really good comboInsecure people try to make you feel smaller.
Confident people love to see you walk taller
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