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Rhubarb Champagne Recipe

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This recipe for Rhubarb Champagne, by , is from McMillan Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tillie McMillan

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs rhubarb
2 lemons
1 1/2 tsp white vinegar
1 gal filtered
5 grains of yeast

Directions:
Directions:
Sterilize everything and boil water. Then cool.
Clean rhubarb and put in non metal container. Add water, lemon juice, sugar, vinegar, Grate lemon rind very fine and squeeze i juice. Do not grate any of the white pith from lemon. Sprinkle few grains of yeast on top Cover and leave 48 hours in a warm place. Strain through 3 layers of cheese cloth. Bottle in sterile sturdy bottles (like glass pop bottles or they can blow up) ( I strained through the maple syrup filters) and tighten the lids. Store in safe place.

Personal Notes:
Personal Notes:
I made this stuff about the same era as I made the homemade beer. And it reminded me of the night Dad and Rodger tried the beer! Any of you remember that? We were serenaded from the balcony!

 

 

 

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