Rhubarb Wine Recipe

Recipe for 4.5 litres (1 gallon) and may be multiplied.

All teaspoon measures are level.

3 3/4 lbs. Rhubarb

1/3 pt. White grape concentrate

9 pints water

2 3/4 lbs. sugar

1/3 tsp. Tannin

1 1/4 tsp. Yeast Nutrient

1/2 teaspoon Potassium Sorbate

1 Campden Tablet ( Crushed )

1 pkg. wine yeast

Method:

Wash, drain, and cut into small pieces. Place rhubarb in nylon straining bag, mash and squeeze out juice into primary fermenter. Keeping all pulp in straining bag, tie top, and place in primary. Mix in sugar and Campden Tablet. 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 S.G. reaches 1.040 (3-- days) syphon wine off the sediment into a glass carboy. Attach airlock.

(6) When fermentation is complete ( S.G. 1.000 about 3 weeks ) syphon off sediment into a clean secondary. Attach airlock.

(7) Syphon off sediment again in 2 mths. to aid clearing and again if necessary before filtering.

(8) Filter your wine

(9) Bottling - add 1/2 teaspoon Potassium Sorbate

To sweeten wine at bottling add Wine Conditioner to taste.