Cowslip wine

[TimT]

BTW, checked with my mate R who made a previous batch of rhubarb and plum wine. He didn't use a wild yeast - he used baker's yeast!

 

[wide eyed and legless]

Might give this a go tonight. Truth be told I'm a bit frightened by "wild fermentation" - but only because of the (potential loss of) work involved.

Although I guess as a kid I made a whole lot of ginger beer using only the yeast off sultana grape skins, that never went wrong.

In the motto of the regiment where being a bit Ga Ga helps 'Who dares wins'

 

[lswhi3]

British Champagne, AKA Rhubarb Wine

Ingredients

• 2.5 kg of sliced and bruised Rhubarb
• 4.0 litres of water
• 400 grams of white sugar per litre of rhubarb liquor

Method

• Chop and bruise the rhubarb
• In a large pot, add water & rhubarb
• Stir well, 3 times a day, for 3 days
• Strain the solids through a sieve or cheese cloth
• Add the sugar per litre of liquor
• Ferment until desired gravity, or 1.015

Has anyone tried to make a sweet sparkling rhubarb wine?
My idea is to use a recipe similar to this, getting the OG up to what will be about 6% ABV, and then backsweetening using lactose and priming using unfermented rhubarb juice...