Rhubarb Mead

1. 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. 2

   Prepare yeast as instructed on package.

3. 3

   Dissolve honey in water; squeeze juice from lemon and add to honey/water mixture.

4. 4

   Stir in rhubarb.

5. 5

   Combine this mixture with yeast and place in sterilized carboy (you got me, don't know what this is, either LOL).

6. 6

   Let sit for 4 to 6 weeks in a dark place with even temperature.

7. 7

   Rack to remove solids.

8. 8

   Repeat if necessary.

9. 9

   Bottle into sterilized wine bottles.

* Per serving · 4 servings · Values may vary.

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