Rhubarb Champagne

Rhubarb Champagne

3.5 cups (1kg) chopped rhubarb

1 lemon, sliced

3.5 cups sugar

150ml vinegar

5l water

Mix in a bucket, cover with a cloth to keep the ferment flies and dust out and stand for 48 hours. Strain and bottle in sterilised cool drink bottles. It makes about 5l. A note about the bottles, they will expand greatly. Do not keep it for too long as it gets very gassy. Start drinking it after about a week and before about 6 weeks. It does get bitter after a length of time. It is a short-lived, easy-to-consume drink. Chill well before opening and either open it outside or over the sink just in case it spurts.

I used to make this in glass bottles; it was too dangerous with them exploding at the drop of a leaf.

Elderflower Champagne

 

Elderflower Champagne

3.5 cups elderflowers (packed firmly)

1 lemon sliced

3.5 cups sugar

150ml vinegar

5l water

Mix all together in a clean bucket, cover tightly with a clean cloth and stand for four days. Bottle in plastic cool drink bottles and allow to sit for a week to 10 days and drink before six weeks. Again this drink may be pretty gassy, so chill before opening it and either open it over the sink or outside.

South Coast Dreaming

 I'll just leave this here - south coast dreaming. Desperate to get home and then desperate to leave.