Yield: Three Gallons Imperial
Beginning SG/PA: Not Provided

12 lbs. rhubarb
10 lbs. sugar
1 pkg. wine yeast


  1. Chop up 12 lbs. rhubarb (In clean 5 gallon container).
  2. Squeeze three lemons in the container with rhubarb.
  3. Cover with 3 gallons of hot water.
  4. Let stand for 2 days, then strain.
  5. Add ten pounds of sugar, sprinkle the yeast on top, then stir.
  6. Let stand ten days, stiring occasionally.
  7. Strain again.
  8. Clarify, stabilize, bottle and age as you normally would.