Rhubarb Mead

Untried by me ... but I would like to try it if someone makes it LOL! Taken from "Rhubarb: more than just pies".

• Ready In: 576 hrs 30 mins
• Yields: 6 bottles

Ingredients

• 18  cups  chopped rhubarb
• 1  package champagne yeast
• 12  cups honey
• 48  cups water
• 1  lemon
• 1  tea bag

Directions

1. I have not made this recipe, and I do not know what champagne yeast is-- I hope that anyone trying this recipe will be able to find it!
2. Prepare yeast as instructed on package.
3. Dissolve honey in water; squeeze juice from lemon and add to honey/water mixture.
4. Stir in rhubarb.
5. Combine this mixture with yeast and place in sterilized carboy (you got me, don't know what this is, either LOL).
6. Let sit for 4 to 6 weeks in a dark place with even temperature.
7. Rack to remove solids.
8. Repeat if necessary.
9. Bottle into sterilized wine bottles.