This sweet summer honey wine captures the flavor of rhubarb in a bottle. Since it's a small batch, you can make this recipe with just a few handfuls of chopped rhubarb.
Add the honey and rhubarb into a quart mason jar. If you'd like, allow the honey to draw the juices out of the chopped rhubarb for 24 hours, but that's optional.
Add the lemon juice and water to the mason jar and stir to incorporate and dissolve the honey.
Dissolve 1/4 packet of wine yeast in a small amount of water. Allow it to bloom for at least 5 minutes before adding it into the mason jar. Top the jar with water if necessary to bring it to within an inch of the top.
Seal the quart mason jar with a mason jar fermentation kit and allow to ferment at room temperature for about 6 weeks.
Once fermentation has stopped, gently pour the mead into another container, leaving behind any sediment in the jar. Pour it through a fine-mesh strainer to remove any rhubarb hunks.
Bottle in a flip-top Grolsch bottle and let it age for at least 2 more weeks before drinking.
To make a standard 1-gallon batch, simply multiply the quantities by 4.