RHUBARB CHAMPAGNE-Alcoholic or not, its up to you

Recipe - Rhubarb champagne

2lb rhubarb
1 sliced lemon
8 pints of cold water
1 lb sugar
1 dessert spoon of vinegar

bottles
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....
very yummy.