Rhubarb wine? I’ve been into fermenting ever since my Harlem kombucha-making days, but now that I’ve got a little more land to work with I’ve made smoked, fermented hot sauces, sauerkrauts, and beer with self-grown hops.
Most recently, though, I’ve been interested in wines, specifically country wines. So what better way to celebrate the first year of your child’s life than a sassy vintage of a dry country wine?
The garden threw off a substantial surplus of rhubarb, so I fermented it and bottled a few cases of a dry country rhubarb wine. I followed a hybrid of John Wright and John Seymour recipes, both loosely. Fiddling with InDesign to illustrate and design the label was probably the hardest part.