Rhubarb Wine for 23 Litres

*** Tip - Freeze Rhubarb cut into 4" - 6" lengths and rent our press later to be more accurate with the finished                     wines acid level and ultimately the  final quality. It makes for a much easier method as well. ***  

Ingredients:

20 lb rhubarb
6 Campden tablets (crushed)
Approximately 8 - 10 pounds of sugar
Water to dilute juice to between .7g/L - .9g/L Acid level - We can help with this test and calculation.
6 teaspoons yeast nutrient
1 teaspoon powdered Grape Tannin 
1 Litre white grape concentrate (or red to add some color). We have this in stock
1 pkg. Lalvin EC-1118 champagne yeast or Wyeast # 3021 Champagne Yeast

For Later:

3 teaspoons wine stabilizer (Potassium Sorbate) 
6 Campden tablets (crushed)
Sparkolloid™ finings

Procedure:

Place thawed rhubarb in a grape press and squeeze out all of the juice. Add 6 Campden tablets to the juice and then bring 2 - 3 ounces of juice in to test for acid content. With this test we can determine the amount of water to use to dilute the juice correctly.

Add the grape concentrate to the rhubarb and water mix and then add sugar to bring the S.G. to 1.085 - 1.095.

Add the yeast nutrient and Grape Tannin and cover and let stand for 24 - 36 Hours. Add the yeast by sprinkling over the surface and stir after an Hour, if using dry yeast, or pour in the Liquid Yeast and stir immediately.

After 5 -7 days, check that the specific gravity has dropped to approximately 1.030 or less. Transfer wine into a sterilized. carboy.

Transfer after 2 - 3 weeks and check that the specific gravity has reached 0.990 - 0.995. Add the stabilizer and 6 more Campden Tablets.

After 2 - 3 months add Sparkolloid™. When the wine has cleared it can be filtered if desired and sweetened as well.

Rhubarb blends well with either Apple Juice or Strawberries for a different wine. We also have a recipe using Ginger Root and Cloves for an old fashioned German Rhubarb Wine.