RHUBARB WINE

RHUBARB WINE

stalks - 5 lbs for every 1 gallon of wine.

pour cold water over stalks. Now let it sit 3 days. Stir once a day.

Strain out the stalks.

3 lbs of dissolved sugar for every 1 gallon of liquid. Boil a sugar syrup first.

Gravity level should be 10-12%.

Add Camden tablets if desired.

Scoop some of the liquid and add a packet of yeast for each 5 gallons of liquid.

Few days of foaming. 

Rack into a carboy.  Leave sediment at the bottom.

Rack again in a few weeks.

Bottle after 6 mths.

Rhubarb Wine Recipe

Ingredients

10 to 12 cups thinly sliced rhubarb
1 4-inch cinnamon stick (optional)
7 cups granulated sugar
2 campden tablets
1 tsp. nutrients
1/2 tsp. pectic enzyme
1 pkg. wine yeast
1 gallon water

Put the water into the primary fermentor.

Add the pectic enzyme and crushed campden tablet. Stir well.

Add the rhubarb and let mixture sit for two days, stirring regularly.

Strain, but DO NOT squeeze.

Dissolve the sugar and the nutrients in the liquid. Check specific gravity. It should be between 1.100 and 1.110.

Add yeast and mix in well. Cover the primary fermentor and let sit overnight.

Siphon into secondary fermentor, add cinnamon (if desired), and attach airlock.

For a dry wine: Rack in three weeks and return to secondary fermentor. Rack again in three months, and every three month until one year old. Bottle.

For a sweet wine: Rack at three weeks. Add 1/2 cup sugar dissolved in 1 cup of wine. Stir in gently, and place back into the secondary fermentor. Repeat this process every six weeks until fermentation does not restart with the addition of sugar. Rack every three months until one year old. Bottle.

- See more at: http://www.rhubarb-central.com/wines-rhubarb-wine-recipe.html#sthash.PIvJUTDu.dpuf