Been composting happily and successfully for years until...the OH heard on Gardeners Question Time that it was beneficial for compost if you wee'd on it.
So that's what he's been doing ever since; happy as a pig etc etc etc and sure enough we have had an amazing crop of rhubarb this year - he was especially delighted with himself!
So we harvested some and I stewed some. made some rhubarb n ginger jam and the rest went into a bucket with a campden tablet to soak - with a view to making some wine. But here's the thing...it has a decidedly salty taste! No it's not my imagination, it really does.
I'm wondering if the fact that the OH has to consume a bucket load of pills just to stay alive every day has anything to do with the salty taste. I don't believe for one minute that under normal circumstances there would be any sort of taste at all - I'm not squeamish either! Well, only about spiders...oh and slugs!
Bottom line [sorry!
] are we likely to 'lose' our rhubarb for the wine? Is there perhaps anything we can do to salvage it in any way? It only went into the cold-soak bucket on Sunday.Hope someone can help, thanks for your time,
Caz
