Rhubarb Mead

Directions

1. 1
   I have not made this recipe, and I do not know what champagne yeast is-- I hope that anyone trying this recipe will be able to find it!
2. 2
   Prepare yeast as instructed on package.
3. 3
   Dissolve honey in water; squeeze juice from lemon and add to honey/water mixture.
4. 4
   Stir in rhubarb.
5. 5
   Combine this mixture with yeast and place in sterilized carboy (you got me, don't know what this is, either LOL).
6. 6
   Let sit for 4 to 6 weeks in a dark place with even temperature.
7. 7
   Rack to remove solids.
8. 8
   Repeat if necessary.
9. 9
   Bottle into sterilized wine bottles.