Ingredients
3lb/1.25kg rhubarb
3lb/1.25kg sugar
1 sachet general purpose wine yeast.
Method
1. Wipe the rhubarb, but do not peel.
2. Chop into small pieces.
Place in a large howl and cover with sugar.
3. Leave overnight until the sugar has dissolved.
Strain off the syrup and cover the rhubarb with water to rinse off any remaining
sugar. Add this liquid to the syrup and make it up to 1 (UK) gallon with water
and a cup of cold black tea to add astringency.
4. Add the wine yeast and transfer the liquid to a demi-john
fitted with an airlock.
Leave to ferment.
Using a hydrometer, stop fermentation using two Campden tablets when
the reading reaches around 1.01. Leave the wine to clear naturally;
alternatively use a vegetarian clearing agent e.g. Bentonite.
Pour the wine into sterilised bottles, and leave for a minimum of 3 months.
If kept in a cool place the wine may be stored for up to two years.
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