Down the garden the rhubarb is sprouting vigorously - does anyone have a foolproof recipe for a good rhubarb wine? its been years since I last made it.
And is there any reason why I shouldnt just whizz it thru the food-processor instead of carefully chopping it into chunks and then beating it with a rolling pin or wooden spoon as some recipes suggest? Sounds ever so mediaeval!
Or how about steaming the juice out?
Homebrew, cordials, cheese, dehydrating, smoking and soap making. An area for all problems to be asked, tips to be given and procedures shared.
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