Rhubarb Wine – Beverages and Drinks Recipes

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Rhubarb Wine – Beverages and Drinks Recipes

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Recipe ingredients and directions:

For about 4 gallons of finished wine, use the following quantities, 20

pounds of rhubarb stalks, 12 pounds of sugar, 3 1/2 gallons of water.

Bakers yeast or wine yeast "starter". Yeast nutrient helps to speed

the fermenting.

Lay the rhubarb stalks on a working table and start in the middle of

each stalk and crush it. Put the crushed rhubarb in a large

polyethylene pail, tub or pottery crock. Add 1 1/2 gallons of boiled

water that has been cooled down. Dissolve four grains of sodium

metabisulphite for every gallon of "must" in a cup of warm water and

stir it in well with the "must". Put on a cover or cover with a sheet

of polyethylene with a ball of cotton on one edge and tie it down with

a cotton cord. Leave for five days. Then remove the pulp and place it

in a clean cloth and wring it out. Put the liquid in a large

polyethylene jug or glass bottle. Test the wine liquid or "must" with

your saccharometer to ascertain the amount of sugar you need for the

alcohol content that you want. Include the water to be added with the

sugar. Dissolve half of the sugar in a gallon of water and boil about

two minutes. Cool to lukewarm and add. Put on a fermentation lock and

leave ferment for about ten days. Dissolve the other half of the sugar

in a gallon of water and boil for about two minutes. Cool to lukewarm

and add to the "must". Leave ferment until fermentation stops. Siphon

or "rack" into another sterilized jug leaving as much sediment behind

as possible. Be sure that the jug is filled right up to the top with

no air in the jug. Fit a fermentation lock and leave until "polished"

or clear. Then siphon into bottles or jugs and cap.

Category: Beverages & Drinks Recipes

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Paul

Owner of Recipe Flow

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