For 1 gallon
INGREDIENTS:
- 1 gallon of water
- 2 1/2 lbs sugar or 3 lbs light honey (honey is recommended)
- 3 lbs rhubarb stalks
- One 6 oz can frozen apple or white grape juice (optional)
- No acid blend
- 1/8 tsp tannin
- 1 tsp yeast nutrient
- 1 Campden tablet, crushed
- 1/2 tsp Pectic enzyme
- 1 packet yeast (champagne or Montrachet recommended)
- Boil the water and sugar (or honey), and skim if necessary.
- Wash and cut rhubarb stalks in small pieces.
- Put them in a nylon straining bag and place in the bottom of your primary fermentor. With a sanitized potato masher, mash the fruit. If you use the apple or grape juice, leave out 1/4 lb sugar or honey.
- Pour water and sugar over the fruit, let cool a bit, then mash it again.
- Add the apple or grape juice, if using. When cooled, add the tannin, yeast nutrient, and the Campden tablet.
- Cover and fit with air lock.
- Twelve hours after the Campden tablet, add the Pectic enzyme.
- Twenty-four hours later, add the yeast.
- After three to fours days, lift what remains of the fruit and let the bag drain. Don't squeeze out the bag!
- When the mix reaches a PA of 3 to 4%, or specific gravity of 1.030, rack in secondary.
- From there, rack as needed until fermented out and clear.
- This Rhubarb wine is good dry, but you may want to sweeten it a little when bottling. If so, use 2-4 ounces of sugar in a bit of water.
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