Recipe Rhubarb Wine

This simple summer wine is sweet and bubbly, with a burst of rhubarb flavor. Servings: 20 glasses (1 gallon, about 4 bottles) Preparation: 1 hour Fermentation Time: 60 days

INGRÉDIENTS

• 1 gallon of chopped rhubarb
• 3 pounds of sugar
• 2 to 3 liters of water to fill
• 1/4 tsp. 1 teaspoon tannin powder
1 teaspoon yeast nutrients1 packet wine yeast

PRÉPARATION
1. Cut the rhubarb into 6 mm (1/4-inch) slices. Place the cut rhubarb in a large bowl, glass jar, or bucket.
2. Cover with sugar and stir to coat thoroughly. Let the sugar draw the juice out of the rhubarb for 2 to 3 days.
3. After 2 to 3 days, you will have approximately 2 liters of rhubarb juice or syrup.
4. Strain the juice or syrup through a fine sieve and measure it.
5. Rinse the remaining rhubarb pieces in enough water to yield just under four liters of liquid.
6. Strain again and add the rhubarb water to the fermentation vessel, filling it almost to the top but leaving some room for the other ingredients.
7. Add the winemaking tannins and yeast nutrients, and stir until completely dissolved.
8. Dissolve the packet of yeast in a little warm water and let it sit for 5 minutes before adding it to the fermentation vessel.
9. Allow the rhubarb wine to ferment at room temperature for about 6 weeks. If desired, transfer the wine to another fermentation vessel after about 2 weeks, leaving the sediment at the bottom; this will result in a clearer finished wine.
10. Once fermentation is complete, use a siphon to bottle the wine, leaving the sediment at the bottom. Although it can be drunk immediately, it is best to wait at least a month.