Tuesday, 7 July 2015

Rhubarb Wine

Rhubarb Wine - July 2015

1 Gallon

2 kg sugar
Champagne Yeast

Pick, wash, cut rhubarb into 1" pieces.  Cover with water and heat to soften rhubarb.  Mash.  Let drain through strainer overnight.

Ladle juice into quart jars.  Pour 1-2 quarts of juice, including pulp, foam, and sludge into carboy.

Dissolve sugar in water and add to carboy. Top with water.  Fix air lock.

Day 2 - Add champagne yeast.

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