Rhubarb Champagne

Three days ago I prepared this sparkling rhubarb drink, or as the blog author calls it; "rhubarb champagne".  By this morning it was really fizzing so I sieved the rhubarb away and bottled the liquid.
Once in the bottle it continued fermenting and the plastic bottles were soon very hard with the pressure. I released the pressure on all the bottles, then retightened the lids and have moved most of the plastic bottles to the cellar, where it's cool and the fermentation will slow. The glass bottles, and one plastic bottle are staying in the kitchen where I can keep an eye on them, and release the pressure if necessary.
Once all that was done I got out in the garden and continued planting my seed potatoes. It was hot and sweaty and there are suddenly a lot of flies about.
We took a break and tried the rhubarb drink. Delicious, when diluted 50/50 with fizzy water and served on ice. I'll be making this one again.
If you are interested here is the recipe...
The starting ingredients for about 3 litres are...
1 kg finely chopped rhubarb
3 liter water
420 g sugar
2 tablespoons of apple cider vinegar
(A dozen organic raisins - my extra ingredient!)
Stir the sugar into the water until it is dissolved, add the apple cider vinegar and the chopped rhubarb. Keep it in a large pan or a plastic container, but keep it covered to prevent small flies getting to it.
Wait three days, stirring 2 or 3 times a day.
Sieve the mixture and bottle the liquid in plastic bottles. The plastic bottles allow you to feel how much pressure there is, and prevent accidents with exploding glass bottles if the fermentation is a little wild.
The recipe depends on wild yeast setting the fermentation going but I added the dozen organic raisins back at the start hoping they would give a suitable yeast a head start.
The original  (Swedish) blog is here...