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Rhubarb,
common name for herbs of the
genus Rheum, of the family Polygonaceae. They have strong,
branching, almost fleshy roots; erect, thick, branching stems, sometimes
up to 2.4 m (8 ft) high; and stems and branches that, while in the bud,
are covered with large membranous sheaths. The leaves are large,
stalked, and entire or lobed; the flowers are small, whitish or red, and
generally very numerous, in large loose panicles of many-flowered
clusters. The leafstalks contain an agreeable mixture of citric and
malic acids and are often used to make preserves, pie filling and wine.
Ingredients
for 5 gallons (23 Liters)
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Wash the rhubarb with a sulphite solution
1
campden tablet per 16 fluid ounces (500 mL) water.
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Cut the rhubarb in 3
inch (8 centimeter) pieces.
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Freeze the rhubarb for 48 hours.
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Place the frozen rhubarb in a
fermenter.
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Pour 1 gallon (4 liters) of warm water over the rhubarb.
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Place the
sugar into 1 gallon (4 liters) of boiling water and leave to cool.
-
Pour the sugar mixture into the
fermenter.
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Add the grape concentrate, yeast
nutrient, pectic enzyme and tartaric acid and mix well.
-
Cover the fermenter.
-
Crush the fruit and add the yeast.
Take a specific gravity reading with a hydrometer. It should be
between 1.06 - 1.075
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Strain the must through the
Nylon
Straining Bag.
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Rack the must to a 6 gallon (23 liter)
carboy and fit an airlock on the carboy.
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Let stand at 75°F (25°C) for 28 days.
until fermentation is complete. Take a specific gravity
reading. It should be between 0.996 - 1.000.
-
Add the Super-Kleer Finings.
-
Move the carboy to a cool place
60-68 °F (16-20 °C) to clear. Let stand for a month.
-
Rack the wine into a clean carboy and add
a crushed Campden tablet. Refit the airlock and put it in a cool place
again. If needed, rack again.
-
Your wine is now ready
for bottling. To give your wine a professional appearance, it is
recommended to filter before bottling. We highly recommend the use of
the EuroFilter™ Electric Wine Filter for this purpose
See
EuroFilter
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