An ideal home-brewing recipe, especially for those who have rhubarb growing in the garden.
3lbs (1.25kilo) Rhubarb
3lb (1.5kilo) Sugar
1lb (450g) raisins
1 gall (4.5 litre) water
yeast and nutrient
Try and use young rhubarb (may is Best). Chop the fruit unpeeled, cover with the sugar and leave for 24 hours for
the fruit to absorb the sugar. Strain of the juices, rinse out any remaining sugar and make up the liquid to 1
gallon with water. Add the raisins, yeast and nutrient, transfer to a fermentation jar, fit an air lock and leave
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