INGREDIENTS:
- 3 lb. Rhubarb
- 1/4 pt. White grape conc.
- 7 pts Water
- 2 1/4 lb Sugar
- 1/4 tsp. Tannin
- 1 tsp Nutrient
- 1 Campden, crush
- 1 pkg. Wine yeast
At bottling: Add 1/8 tsp. anti oxidant
Alternative Ingredients:
- 5 lb. Rhubarb
- 6 pts Water
- 2 1/2 lb. Sugar
- 1/2 oz. Precip. Chalk
- 1/4 tsp. Tannin
- 1 tsp. Nutrient Nut Nutrient
- 1 Campden, crush
- 1 pkg. Wine yeast
- Select and use stalk only. Wash, drain, and cut into small pieces.
- 1. Place rhubarb in nylon straining bag, mash and squeeze out juice into primary fermentor. Keeping all pulp in straining bag, tie top, and place in primary. Mix in sugar and campden. Cover primary.
- 2. Let mixture sit for 2 3 days stirring once daily. Then, strain juice from bag. Discard pulp.
- 3. Stir in all other ingredients (use cold water), then add yeast. Cover primary.
- 4. Stir daily and check specific gravity.
- 5. When ferment reaches S. G. 1.040 (3 5 days) syphon wine off sediment into glass secondary. Attach airlock.
- 6. When ferment is complete (S.G. has dropped to 1.000 - about 3 weeks) syphon off sediment into clean secondary. Reattach lock.
- 7. To aid clearing syphon again in 2 months and again if necessary before bottling.
- You may prefer them dry or slightly sweetened back. To sweeten: Add ½ tsp. Stabilizer, then stir in 1/4 lb. dissolved sugar per gallon.
- For an old fashioned German Rhubarb wine add to either recipe 3/4 oz. Ginger Root (bruised) and 3/4 oz. Cloves per gallon. Tie up in straining bag, then remove at S.G. 1.040
| Sargent: 775-9234 | St. Mary’s: 253-5666 | Regent: 661-6150 | Fife: (204) 694-1298 |