VANILLA WINE:- 

METHOD:- Cut the rhubarb into small pieces and place in a bucket, cover with cold water and add the hawthorn flowers, the juice and rind (only) of the lemons and 1 crushed campden tablet.  Keep the bucket covered with a clean tea towel (in a cool place) and stir daily for 10 days.  Strain and add half the sugar, stirring until dissolved, and the yeast and nutrient.  After 4-5 days add the remaining sugar stirring thoroughly, then transfer the wine into a fermentation jar and leave until the hydrometer reads a stable end point.  Rack the wine, adding 1 crushed campden tablet, and allow to stand for a further 2 months and rack again, following the normal procedure and also adding a stabiliser.  After the second racking leave for a further month and bottle, leaving to mature for at least 12-24 months before sampling.

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With compliments

Tasmanian Home Brewing Supplies  222 Liverpool Street Hobart 62 346230