Yield: One Gallon US
Beginning SG/PA: Not Provided

12 lbs. Rhubarb
1 qt. white grape concentrate
10 lbs. sugar
6 qts. HOT water
2 tsp. yeast nutrient
4 tsp. liquid tannin
2 tsp. pectic enzyme
8 campden tablets, crushed
8 qts. COLD water
1 pkg. Champagne wine yeast


  1. Place chopped rhubarb and sugar in fermenter.
  2. Mix well.
  3. Cover with plastic sheet for 24 hrs. 4. Crush the rhubarb.
  4. Pour HOT water over the crushed rhubarb and stir vigorously.
  5. After a bit, scoop the rhubarb into a straining bag and squeeze as much of the juice out as possible.
  6. Discard the pulp.
  7. Add the grape juice.
  8. Add the next 5 ingredients.
  9. Check and adjust (if necessary) the gravity of the must (should be 1.110)
  10. Allow the must to rest for 24 hours.
  11. After 24 hours, stir in the yeast.
  12. Ferment and rack to secondary.
  13. Ferment and rack again.
  14. Allow the fermentation to continue until finished.
  15. Clarify, Stabilize, bottle and age as expected.

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