WELCOME to my BLOG
I’m slowly working towards some simplicity within the home, but hey! It’s a lot of hard work!
I love having a go at growing my own veges and always use herbs fresh from my garden. I try to plant from seed whenever I can and have learnt to save and share my own seed for the following year. I make Award Winning preserves and pickles; and my husband brews Award Winning boutique beers as well. I love to stockpile and try to limit quick trips to the shops. I dabble in bread making and enjoy making my own stocks too.
I enjoy feeding my family good hearty meals, nothing like those tiny restaurant stacks you have to look for on the plate. My husband maintains our vehicles and machinery and we both enjoy fabricating on a small scale mostly relying on metal & timber recyclers for any materials needed.
While I don’t always have time to reply to comments, I love reading them. I hope you enjoy your stay and I hope you learn something new because I love sharing what I learn, and I'm always looking for another new skill myself.
Tuesday, May 17, 2011
Rhubarb Champagne - Part Two
I made it yesterday, bottled it today, and will taste it tomorrow, if it is fizzy and sweet, I will refridgerate it tomorrow, if not, I will wait another half day at a time....tasting it each time.....I don't want a dry drink...so it has to go in the fridge before it turns dry.
Update: Now the recipe is also included here too:
Recipe - Rhubarb champagne
1 sliced lemon
8 pints of cold water
1 lb sugar
1 dessert spoon of vinegar
nylon curtain to strain it.
Wash rhubarb and cut up roughly, add sugar, finely sliced lemon, vinegar & water...Let stand for 24 hours, stirring occasionally to dissolve the sugar.
Strain through nylon curtain. Bottle and seal tightly. Screw-top coke bottles are good because they allow for expansion from gas...
The champagne is ready to drink in a few days, but becomes alcoholic after 2 weeks....The drink is very sweet the first few days, this is when my kids drink it as it is not alcoholic yet.
I prefer it sweet, and we generally drink it chilled. After bottling, I taste it every day until I get the flavour I like, then pop it in the fridge to stop fermentation. All of it must go in the fridge if you like a sweet wine.....
Over time the sugar is converted to alcohol with fermentation. The longer the fermentation the dryer the 'wine' due to less sugar.......
For a sweet wine, once it reaches the desired flavour, store all of it in the fridge to stop fermentation.
For a dry wine, store at room temperature in a cool place to allow a longer fermentation . Once again, when it reaches the desired flavour place it in the fridge. Bottles will expand greatly with this method, hence the plastic coke bottles.....
Remember if wanting a dry wine, the bottles can warp and explode....The gas needs to be released once in a while....
you will be amazed at the lovely pink coloured drink you get....
Do you think you will try making it? Will you want it to be a dry or a sweet drink?