It seems wine is a common theme in this issue so I thought I would tell you about my annual production of sparkling rhubarb wine. I can’t stress enough how tasty this is. If you like a crisp dry white wine, you’ll love this.  

If you are partial to growing a few fruits and veg in your garden, you are likely to have a rhubarb plant. Rhubarb grows very well in the UK, and you can easily achieve large yields quickly. Not everyone is a rhubarb fan, so a glut isn’t always welcome. But not any longer! I’ve never grown it myself, but I’ve always lived close to someone who does. So when people offer me access to their bounty I pillage and pillage. Like a greedy and obsessive leprechaun. Leaving them nothing for their pies and crumbles.

I now brew around 40L a year and it’s very simple to do. I’m not sure of the exact weight but it’s around 4-5 KG - I simply fill a 30L fermenting bucket half full with chopped up rhubarb (remembering to remove the leaves - we don’t want to poison anyone - and the hard stalk at the bottom). Next, I cover it with around 4-6 KG of organic sugar and leave to rest for 2 days. Then I fill the bucket with 20L of clean water, quickly stir and add a champagne yeast. Leave to ferment for 20-40 days at a steady temperature, around 18-20oC. Once you are convinced that fermentation has finished, bottle or keg and condition. You can drink it pretty much straight away, but for a more fuller flavour wait 3-6 months. You’re welcome!