"Jaques d'Alltrades" wrote in message
k...
4 teaspoons of citric acid
2 teaspoons tartaric acid
1 teaspoon epsom salts.
plus the rest.

I wonder what they would taste like after a few weeks had some yeast been
introduced....years ago I made a huge batch of rhubarb wine (80 gallons) and
then distilled it...a bottle of port wine was added when in the charred oak
cast.....a recipe given to me by the brewmaster at Tdacaster Tower Ales....