Just 4 u
Ingredients:
1 pint lemon thyme leaves 1 gallon water
(no stalks) 4 quart measures of rhubarb
1 lb. raisins Yeast and nutrient
3 lb. sugar
Method:
Cut up the rhubarb into ½ in. lengths, and chop the lemon thyme (to
approximately the size of mint when making mint sauce). Pour boiling water over them,
and then add the raisins. Stir every day for two weeks. Strain on to the sugar, stir
thoroughly and add yeast, wine yeast, or a level teaspoonful of granulated yeast. Leave to
ferment, closely covered and in a warm place, for another two weeks. Strain into
fermenting vessel and fit air lock, and leave until it has fermented right out. Ladies may
prefer to add ½ lb. - l lb. more sugar to obtain a much sweeter wine, but this is best done
finally, to taste, and not at the outset.
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