Last night, my father and I decided to use up the remainder of our rather ancient watermelon in the blender with some vodka. It wasn’t inedible, it just didn’t taste prime anymore, and so we thought a blend of watermelon, vodka, and ice would be the best way to avoid waste. Boy were we in for a surprise!
Back in August I had the pleasure to work with one Mr. Erwin, who was a great help in coming up with all sorts of silly ironic food ideas to consume. Our first creation was the popcorn chicken poutine. Then one day we decided that we should drink Caesars after work, complete with the addition of mini sliders!
Coming home to my parents’ juiciest ever crop of wild Saskatoon berries has inspired me to attempt my hand at turning them into wine.
A Mail Art St. Patrick’s Day/Springtime/Birthday card from my sister.
“Fishy taste like a squawfish on the beach”-Jim.
About a month after I had put the airlock on my jug of rhubarb wine, what was once a furious bubble had become less than one bubble per 3 minutes. I took that as a sign that the bottling stage was not far away.
While I have been experimenting with homebrew for a few years now, I had never made anything else of the fermented kind. That is finally changing, with my first batch of rhubarb wine sitting on the counter in a jug as we speak! Following is the recipe and method that I have followed so far in this exciting new adventure.