Produce > Drink ....
Rhubarb gin ... a spring alternative to sloe gin
BarriedaleNick:
Just sampled some raspberry gin I made a month ago. Absolutely gorgeous - I now have to leave it alone for a few months to improve but also wish I had done more as my rasps are all done..
northener:
Jack Fultons are doing good quality frozen rasberries for 99p
Borderers1951:
Good idea. We have several good clumps of rhubarb and I think I'll start with some vodka. I also make a dozen bottles of sparkling rhubarb wine when the crop is good.
BarriedaleNick:
I'd be interested in a sparkling rhubarb wine recipe if you dont mind sharing?
Borderers1951:
--- Quote from: BarriedaleNick on April 12, 2018, 14:00:35 ---I'd be interested in a sparkling rhubarb wine recipe if you dont mind sharing?
--- End quote ---
I use what is basically my mother's recipe and she had it from her grandmother. I am approaching 70 now so that will tell you how old the recipe is. All the usual precautions about sterile equipment etc apply. 2.5 lbs chopped rhubarb, 2.5 lbs sugar, 6 to 8 tablespoons of white wine vinegar (my modern variation on my mothers lemon juice), a chopped lemon, wine yeast and water to make up the volume to a gallon. I use a bucket for the first stage. The chopped rhubarb and chopped lemon goes into the bucket and boiled water is added to cover the rhubarb. I leave it covered for up to five days, mashing and stirring the mixture daily. I then strain off the pulp and put the liquid into a demijohn, adding the sugar, vinegar, and topping-up with boiled water. Fit an airlock and ferment until almost finished. I then add a small amount of sugar to each of six champagne bottles and siphon the wine into them. I don't open any for at least six months. I've had one or two failures over the years but it usually gives me a drinkable light rose sparkling wine
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