Yield: Five Gallons US
Beginning SG/PA: 1.090-1.095
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
- Cut up rhubarb and put in primary fermentor.
- Pour dry sugar over fruit to extract juice.
- Cover with plastic sheet and allow to stand 24 hours.
- Put pulp in a straining bag and add water and Campden tablets.
- Let stand another 24 hours.
- Add remaining ingredients including yeast.
- Ferment 48 hours.
- Remove pulp bag and squeeze as much of the juice into must as you can.
- Put the spent pulp in your mulch pile for the garden.
- Stir the fermenting must twice a day to break up the “cap” that forms on the surface.
- 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.
- Rack again in 3 weeks. Make sure all containers are topped up.
- Rack again in 3 months.
- When wine is clear and stable, bottle.
- Wine may be sweetened to taste at time of bottling with sugar syrup (2 parts sugar to 1 part water).
- 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.
- Age 6 months