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:
576hrs 30mins
Yields:
Units:

ingredients

directions

  • 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!
  • Prepare yeast as instructed on package.
  • Dissolve honey in water; squeeze juice from lemon and add to honey/water mixture.
  • Stir in rhubarb.
  • Combine this mixture with yeast and place in sterilized carboy (you got me, don't know what this is, either LOL).
  • Let sit for 4 to 6 weeks in a dark place with even temperature.
  • Rack to remove solids.
  • Repeat if necessary.
  • Bottle into sterilized wine bottles.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

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

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. Shanna Hollingsworth
    I used this recipe, but without the rhubarb, as I just wanted a basic mead. I made a still mead with it, and find it to be light tasting, and of course it\\\\\\\'s still improving with age. I have added strawberries with success, and a batch with mint was also good. I agree that mead is a thing of experimentation, I found this to be a good baseline, we are still enjoying our mead.
    Reply
  2. rangapeach
    I've often made a sparkling rhubarb wine and find it dry and delightful. Because I don't use honey, aging is not an issue. I believe the teabag in this recipe is for the purpose of adding tannin, which I believe would be detrimental to the fruity acidiy of rhubarb. It may also affect the colour. I like the hint of pink in a rhubarb "champagne". Not sure I would attempt this combination of mead. Mead at best, is highly variable and as Sue L suggested, warrants more research.
    Reply
  3. PalatablePastime
    Champagne yeast is a type of yeast that complements the flowery nature of mead. It requires a longer period of aging than some other types of yeast to produce a good quality mead, however. A carboy is a big glass jar that holds the fermenting brew, often used in homebrewing, for making beer and mead. I suggest anyone desiring to make mead or beer read up on it; a good book to read is "Mad About Mead" by Pamela Spence.
    Reply
  4. Lennie
    Untried by me ... but I would like to try it if someone makes it LOL! Taken from "Rhubarb: more than just pies".
Advertisement