Recipe Rubarbe Champagne

Auteur : Mrs. Marr’s Rhubarb Recipes Cook Book
Internet : https://themarr.ca/?page_id=334

INGRÉDIENTS

PRÉPARATION

Mash the chopped rhubarb in a pot with a wooden mallet. Stir in the vine leaves and, on top of this, half the water brought to a boil.
Let it cool and add the yeast.
Cover and keep warm for 3 days.
Strain the liquor into a fermentation jar, then add the other half of the water, which has been brought to a boil with the sugar and cooled to lukewarm.
Put it to work for 5 weeks, then bottle it in strong champagne-type bottles and wire-seal the corks.
Forget about it for at least a year.