Makes one gallon.
|3 lbs. Rhubarb
||7 pts. Water
|2-1/4 lbs. Sugar
||1/4 pt White Grape Concentrate
|1/4 tsp. Tannin
||1 tsp. Yeast Nutrient
|1 pkg. Yeast
||1 Campden Tablet, crushed
|1/8 tsp. Anti-oxident
Keep your acid tester and hydrometer handy. As with all
wild fruit the sugar and acid content varies greatly from
year to year and even from one location to another. The
recipe above is a general recipe to use which you may have
Starting S.G. 1.095 - 1.100
- Select and use stalk only!
- Wash, drain and cut into small pieces.
- Place fruit in straining bag. Mash and strain out juice in primary
fermenter. Keep all pulp in nylon straining bag, tie
top and place in primary.
- Mix in sugar and campden. Cover primary
fermenter. Let sit for 2-3 days stirring once a day.
- Strain juice from bag and discard pulp.
- Stir in all other ingredients. Add yeast. Cover primary fermenter.
- Stir daily and check S.G.
- When ferment reaches S.G. 1.040 (usually 3-5 days),
siphon wine off into
glass jug secondary. Attach airlock.
- When S.G. reaches 1.000 (usually about 3 weeks), fermentation
is complete. Syphon juice off sediment into clean glass
container. Re-attach airlock.
- Syphon again in two months and again, if necessary,
- Allow the wine to age.
To sweeten, add 1/2 tsp. stabilizer (Potassium Sorbate) and stir. Then, add 1/4 lb. of dissolved sugar per gallon.