Comments on: Pink Fizzy Rhubarb Champagne Recipe

By: Robyn Rosenfeldt

Robyn Rosenfeldt — Mon, 20 May 2024 01:13:04 +0000

In reply to Bethan. Hard to give an exact time but I keep mine in the fridge and they last for months. If left on the bench they will start to grow mould and keep fermenting.

By: Bethan

Bethan — Sun, 19 May 2024 17:06:42 +0000

how long will this last once bottled?

By: John

John — Wed, 15 May 2024 00:56:36 +0000

I use raw, unfiltered, unpasteurised organic honey apple cider vinegar. I do put a lid on it to stop unwanted bacteria getting in and causing mould.
I stir it every day and then filter and bottle on around day 6.
I also chop up finely one of the lemon skins and put that in also.
Yummmm.

By: Robyn Rosenfeldt

Robyn Rosenfeldt — Mon, 29 Jan 2024 23:57:49 +0000

In reply to Haylee. It depends on a lot of factors. The longer you ferment the more alcoholic it becomes. When I make it feels midly alcoholic but I can't give you any percentages.

By: Haylee

Haylee — Mon, 29 Jan 2024 06:20:55 +0000

How alcoholic is this? Does anyone know the alcohol percentage?

By: Kathleen

Kathleen — Mon, 22 Jan 2024 07:14:08 +0000

Mine has developed mild spores on day 3 I assume this is going straight to the compost?

By: Emma Gibbs

Emma Gibbs — Fri, 08 Dec 2023 02:01:23 +0000

In reply to Kelly Taylor-Smith. Yes, that's right.

By: Emma Gibbs

Emma Gibbs — Fri, 08 Dec 2023 01:48:25 +0000

In reply to Rebecca. Raw sugar is fine!

By: Rebecca

Rebecca — Mon, 04 Dec 2023 23:49:27 +0000

Could you use raw sugar for this or do you need white sugar?

By: Hi sally

Hi sally — Mon, 27 Nov 2023 09:40:29 +0000

In reply to Sally. Great question- I’d love to know this too