Yield: Five Gallons US
Beginning SG/PA: 1.090-1.095

Ingredients:
12 1/2 lbs. Rhubarb (cubed)
5 gals. Water
12 1/2 lbs. granulated sugar
5 campden tablets, crushed
50 oz. white grape concentrate
1 1/4 tsp. grape tannin (optional)
5 tsp. yeast nutrient
1 pkg. montrachet wine yeast

Instructions:

  1. Cut up rhubarb and put in primary fermentor.
  2. Pour dry sugar over fruit to extract juice.
  3. Cover with plastic sheet and allow to stand 24 hours.
  4. Put pulp in a straining bag and add water and Campden tablets.
  5. Let stand another 24 hours.
  6. Add remaining ingredients including yeast.
  7. Ferment 48 hours.
  8. Remove pulp bag and squeeze as much of the juice into must as you can.
  9. Put the spent pulp in your mulch pile for the garden.
  10. Stir the fermenting must twice a day to break up the “cap” that forms on the surface.
  11. In 3 or 4 days (or when hydrometer reading is 1.040 or lower) syphon into a five gallon glass jug or carboy and attach fermentation lock.
  12. Rack again in 3 weeks. Make sure all containers are topped up.
  13. Rack again in 3 months.
  14. When wine is clear and stable, bottle.
  15. Wine may be sweetened to taste at time of bottling with sugar syrup (2 parts sugar to 1 part water).
  16. Add 2 stabilizer tablets per gallon (or follow directions on package if using powder) to prevent renewed fermentation. To preserve color and flavor add 1 antioxidant tablet per gallon.
  17. Age 6 months
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