maxashton wrote:One my mate used to make was chopped rhubarb layered in with a kilo of sugar, left overnight. Rinse out with boiling water to make up a gallon of must, cool and sanitize with campden tablet, then yeasties in the next day once the metabisulphate has done its work.
Strangely enough, this is one I've just done myself (blub, blub in the demijohn it goes
) . Amazing how the sugar sucks the moisture out of the rhubarb by just leaving it there overnight. I didn't use the boiling water to rinse it through though, and I added some grape concentrate to the must.
