Rhubarb Wine Making Recipe is best made in May from young fresh rhubarb, stalks only, not the leaves
1250g/ 3lb Rhubarb, yeast, 1250g /3lb Sugar, yeast nutrient, 4.5 litres / 1 gallon water
You may add 250ml wine concentrate in place of 125g or 1/4lb sugar
Chop the rhubarb into a fermenting bucket, sprinkle all the sugar on top and cover, leave for 24 hours
Strain off any juice into a demi john, add some warm water to the pulp, stir and strain juice into a demi john, with a little more water rinse out any remaining sugar add to rest of the juice, make up to 1 gallon mark with wine concentrate if using and water
Add yeast and yeast nutrient, fit an airlock and ferment in a warm place
When bubbling ceases or hydrometer readng is 1.000 or below, syphon into a clean demi john and move to a cool place leave wine to clear
When clear, bottle and store
