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3 pounds rhubarb
3 pounds white sugar
1 tsp. yeast nutrient
1 gallon hot water
2 campden tablets (crushed)
wine yeast

There are two things that you have to know about to make good
rhubarb wine: 1) Chop up your rhubarb stalks and freeze them in
plastic bags for a few days before you make the wine. I really
don't understand why this should make a difference, but it does.
If you use fresh rhubarb the wine never comes out as good. 2) You
have to have patience. Rhubarb wine can taste uninteresting at
eight months and really good at ten months. You have to let it

Use frozen cut up rhubarb. Put it in the primary fermentor (a
"kitchen-size" clean plastic garbage can works really well) along
with the sugar. Cover and let stand for 24 hours. Add the hot water,
mix everything together and then strain out the rhubar . Put the
liquid back in the primary fermentor and when it is luke-warm add
the rest of the ingredients. Cover and leave it to ferment for
three or four days. Then syphon the liquid into gallon jugs with
fermentation locks. There will be a fair amount of sediment, so when
the wine settles a bit (about a month) you will want to rack it.
Be sure to top up the bottles. We bottle ours at about 6 months.
This last year I made one batch of straight rhubarb and the other
batch was mostly rhubarb with about a pound of green grapes crushed
and thrown in as well. Both were entirely drinkable, but the one
with the grapes added was definitely better.


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4 of 6 people found the following review helpful:
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Simple Rhubarb Wine, June 3, 2005 - 09:15 PM
Reviewer: Robert Cook from Ohio
I dont understand freezing rhubarb. make my wine simple. 5 gallons of water, 5 quarts of rhubarb (diced after peeling), yeast, and a certain fruit. Takes 4 months. SIMPLE Tastes delicious every year. Do cultivate my rhubarb in the garden with compost. Nothing fancy.

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