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
½ teaspoon Potassium Sorbate
1 Campden Tablet ( Crushed )
1 pkg. wine yeast
Method:
(1) Select and use stalk only. 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 ½ teaspoon Potassium Sorbate
To sweeten wine at bottling add Wine Conditioner to taste.
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