The rhubarb wine has been sitting in the shed maturing for a few months so I thought it was ready to taste. It is a bit on the sweet side. I deliberately aimed to let the wine finish of slightly sweet - rhubarb needs some sugar to bring out the flavour and I thought a bone dry wine wouldn't work so well. It isn't as sweet as a dessert wine but it also doesn't have the depth of flavour of one either. It was a fairly cheap wine to make (the rhubarb was reduced at the supermarket) so it wasn't an expensive experiment. I think it's worth trying again with more rhubarb and less sugar.

I opened a jar of Jalapeño chillies for our pizza and started to drain some on a piece of kitchen roll. I noticed some yellow staining on the paper, which I thought was a little odd. It turned out that the chillies had some colouring added:

The chillies were a normal green colour. They didn't seem to benefit from any additional yellow.