Remember this, the stringy old rhubarb only fit for the compost heap!.
Well it’s now ready for the compost heap….
after a soaking in water with a spoon of pectolaise to release the lovely juice.
With added sugar and yeast it is heading for the airing cupboard to be forgotten about for a few months until it’s ready to bottle.
I’ve never made rhubarb wine before so we’ll have to see how it comes out! 🙂