Homemade Rhubarb Brandy Recipe

 

6lb Rhubarb
6 egg shells
1 Gallon Cold Water
4 lb Sugar
1/2 lb Raisins

Peel Rhubarb cut up small and weigh, cover with water in bowl, add roughly chopped Raisins. Leave for two weeks. stirring and squeezing Rhubarb daily. Squeeze out Rhubarb, but leave Raisins, add sugar and eggshells pulled to bits. Allow to ferment for 1 week. Skim, strain, and bottle.