Tau
Landlord.
- Joined
- Feb 23, 2016
- Messages
- 1,210
- Reaction score
- 297
Wern't planned, visited old man and wipped 2kg of his champange rhubarb. Haven't made for some 35 years, but didn't like any of the recipes I could find in books and on tinternet. I was put off by recipes that involved fit looking korean women, that lack 1. A beard 2. Didn't have a glazed look in their eyes and 3. didn't have a wonky blind eye from extreme alcohol poisoning like the guy I used to buy scrumpy from in Devon, you know the kind of place you know the ciders good when near empty pint glasses are full of dead mice. So just chopped up in a pan, 80g of sugar, juice (maybe a few pips) of 2 lemons, brought to boil and simmered to cooked and not jam. Two tea bag cup onto a kilo of sugar for tannin, poured rhubarb straight into dj over sugar until dissolved. Then added 400ml of welch's purple grape, would have added more but colour was getting to purple. Cooled in cold water, then added 2 heaped tsp of pectic enzyme and 1 tsp of nutrient. Muntons GV4 yeast (21% rated) added. Fermenting away.
Edit just added another 220g of sugar as Rhubarb only has 1.1g/100g of sugar.
Edit just added another 220g of sugar as Rhubarb only has 1.1g/100g of sugar.