- 1.25kg/3lb Tate and Lyle granulated sugar
- 1.25kg/3lb Stalks of Young Red Rhubarb (No leaves they are poisonous)
- 4.5lt/1gal water
- Small can of white grape concentrate
- 1tsp yeast nutrient
- 1tsp pectic enzyme (Pectolase)
- 1 sachet general purpose white wine yeast
- Chop the stalks but do not peel. Place in a clean bucket/container and cover completely with the sugar. Put a tea towel or similar over the container and leave for several days.
- Strain off the juice, through muslin, into a prepared Demi-john. Add warm water to the pulp in the bucket and strain again, through muslin. Repeat this process until the pulp is dry and there are no traces of sugar remaining.
- You should, by now, have a gallon of liquid in the Demi-john. Add the small tin of wine concentrate and following instructions on the packet of yeast, add it and the yeast nutrient to the Demi-john.
- Now allow fermentation to take place in a warm place on a wooden floor or an old piece of carpet. Allow to ferment out (ie. One “plop” every 30 seconds) then rack-off and bottle up.
- You can stop the wine earlier by adding a crushed Campden tablet and this will produce a dry white wine that will not taste at all of Rhubarb but something akin to a German Hock.