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Rhubarb champagne Radio live
Posted by Lesley B
Rhubarb champagne Radio live January 26, 2009 05:48AM |
Registered: 17 years ago Posts: 558 |
Re: Rhubarb champagne Radio live January 26, 2009 07:07AM |
Registered: 17 years ago Posts: 2,155 |
Re: Rhubarb champagne Radio live January 26, 2009 09:38AM |
Registered: 17 years ago Posts: 558 |
Re: Rhubarb champagne Radio live January 26, 2009 08:56PM |
Registered: 17 years ago Posts: 2,155 |
Re: Rhubarb champagne Radio live January 29, 2009 04:18AM |
Registered: 18 years ago Posts: 116 |
Re: Rhubarb champagne Radio live January 29, 2009 05:42AM |
Admin Registered: 18 years ago Posts: 7,920 |
Re: Rhubarb champagne Radio live January 30, 2009 05:52AM |
Registered: 17 years ago Posts: 558 |
Mine was bottled 2 days after making it.As temperatures were in the 30's it didnt take long to brew.I put it in the fridge on Tuesday for safety.
When hubby returned from his weekly tramp we opened it very carefully.
An absolute delight.The colour of pink grapefruit juice with lots of little fizzing bubbles.Tasted really refreshing and thirst quenching.
There is a sediment of yeast on the bottom that I was careful not to disturb.
I think it could be left longer in the winter but didnt want a strong brew for a thirst quenching summer drink.
When hubby returned from his weekly tramp we opened it very carefully.
An absolute delight.The colour of pink grapefruit juice with lots of little fizzing bubbles.Tasted really refreshing and thirst quenching.
There is a sediment of yeast on the bottom that I was careful not to disturb.
I think it could be left longer in the winter but didnt want a strong brew for a thirst quenching summer drink.
Re: Rhubarb champagne Radio live January 31, 2009 09:51AM |
Registered: 15 years ago Posts: 2 |
Re: Rhubarb champagne Radio live February 01, 2009 04:18AM |
Registered: 18 years ago Posts: 2,481 |
It will be slightly alcoholic, just like home-made gingerbeer. If you give sugar to yeast, they will break it down to carbon dioxide (hence the fizz) and alcohol.
As to your rhubarb question - rhubarb is ready as soon as it is a decent size. The colour is determined by the variety with some never turning red.
As to your rhubarb question - rhubarb is ready as soon as it is a decent size. The colour is determined by the variety with some never turning red.
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