There is plenty of rhubarb around at the moment and becoming cheaper by the day. My advise is to chop it up in 2cm/1” blocks and put in the freezer for a week then remove and start the wine this way it produces a tastier wine with a better colour.
- 1kg Tate and Lyle granulated sugar
- 1.1-1.4kg rhubarb
- Small can of red grape concentrate
- 1tsp yeast nutrient
- 1tsp pectic enzyme (Pectolase)
- 1 sachet general purpose yeast
- 1 heaped tsp Bentonite
- Dissolve the sugar in 600ml of boiling water and let it cool. Revive the dried yeast by letting it soak in lukewarm water for 20 minutes.
- Extract the rhubarb juice, by soaking or freezing and thawing. Place the juice into a clean Demi-john and add the yeast and all the other ingredients.
- Top up with cool water to the shoulder of the Demi-john, fit an airlock and keep in a warm place.
- After 2 weeks rack off any pulp sediment and top up the Demi-john to the neck with cool water. Leave the wine to finish fermenting and then rack again.
- Stir in a Campden tablet and add some finings if it has not cleared brilliantly within 2-3 weeks.
- Sweeten to taste with sugar syrup plus a tsp of Potassium Sorbate to prevent re-fermentation, or use a wine sweetener which will not restart fermentation.
- Bottle the wine in sterilized wine bottles, use quality corks and good labels.
- Drink after at least one month’s storage.