| You will Need|
3lb Rhubarb Stalks
1 Gallon Boiling Water
WARNING - DO NOT USE THE LEAVES -
THEY ARE POISONOUS
Remember to sterilise all equipment before use.
Chop the stalks into 1 inch sticks and with a rolling pin, hit them to break them up a little.
Place the bruised rhubarb in the bucket.
Cover the rhubarb with the 3lb of sugar.
Put the lid on the bucket and put somewhere warm (approx 20°C) for 24 hours. This will allow the sugar to draw out the juices from the rhubarb.
After 24 hours pour on the gallon of boiling water and stir until any remaining sugar is dissolved.
Cover and leave to cool to 20°C.
Once cool, take a hydrometer reading and save this for later.
Stir in the pectolase, yeast and yeast nutrient.
|Put the lid on loosely and transfer to somewhere warm (approx 20°C) for 7 days, stirring daily.|
After 7 days, strain into another bucket through the muslin bag, to remove most of the rhubarb.
|Transfer the liquid into a demi-john to the top of the shoulder. Fit a bung and airlock (half filled with steriliser water) and transfer to a cool corner in the house, ideally between 16°C and 20°C to allow for the the fermentation to complete. This can take up to 4 weeks.|
Once the fermentation has completed, rack the wine off the sediment into a clean, sterilised demi-john. Add 1 crushed Campden tablet and stir. Refit the airlock and leave to clear.
You may need to rack this wine a couple more times until it is completely clear.
This wine should be almost colourless, with only a slight hint of pink.
Once clear, take the final hydrometer reading. This will tell you the proof of your finished wine.
Bottle and leave for 6 months.