RHUBARB WINE:-
| Rhubarb | 2Kg |
| Sugar | 1Kg |
| Citric Acid | 1tsp |
| Yeast Nutrient | 1tsp |
| All Purpose or White Wine Yeast | |
| Pectic Enzyme | 1tsp |
| Campden Tablets | |
| Water To Produce | 5L |
METHOD:- Chop the rhubarb and into a plastic bucket. Cover with 3L of boiling water. Add 1 crushed campden tablet and the sugar then stir till dissolved. When cool (20 - 28 deg C) add the pectic enzyme, citric acid, yeast nutrient and the yeast. Cover and allow to ferment for 5 days stirring regularly. After 5 days strain the juice into a 5L bottle and discard the pulp, add the remaining water, fit an airlock and ferment to 990 on the hydrometer. When the wine falls clear, rack 3 times at intervals of about two weeks, adding 1 crushed campden tablet at each racking. Stabilise at the final racking stage with potassium sorbate, sweeten to taste then bottle. Allow to mature for at least 6 months, 12 months will produce a much better result.
With compliments
Tasmanian Home Brewing Supplies 222 Liverpool Street Hobart 62 346230