Brewing a Rhubarb mead 🤤

A rebrew of a Rhubarb mead I tried before but last time I used ginger! Waaaaay too much ginger (120g of ginger.. yeh I know very stupid) and the Ginger totally overpowered the rhubarb which is what I actually wanted and this it’s name was changed to ginger metheglin. No lie it’s bloody intense 🤣

So in this brew I’m leaving the ginger out completely:

I’ll mention straight away i recommend using a wide-mouth fermenter or small brewing bucket when using large ingredients like rhubarb or fruits. Allows a better fedment as some may be above the water lin and bo doing much once it start to ferment (like mine) i didnt this time and already have the rhubarb ‘rafting’ at the top

*760g of my mums Rhubarb (can use any, even frozen)
*1.440kg Blossom honey (fully fermented it’ll yeald about 13-14% ABV)
*1/2 a palm of raisins
*1 tspn Yeast Nutrients
*topped water up to 4.5L

OG 1.104

—now we wait. 7-10 days notmally does the trick—

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Check back soon for a tasting 🤤 until then, why not go look at somee of my other brews and get inspired and make yournown mead today? I’e even got I’ve even got a video showing how to make a simple DIY fermenter look

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