Fermenting time – sparkling rhubarb!

Apart from the bottling of some very large and luscious cherries,

there’s been a change of gear from bottling fruit today – two batches of sparkling rhubarb have been prepared and now left to stand the requisite 48 hours before straining and bottling.

In about two weeks, maybe less, there will be several litres of one of the most delicious drinks you could ever wish to taste or make.

The huge rhubarb and not-so-large limes that form part of the brew came from our garden (organically grown of course).

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