Golden Rhubarb Wine
4.00 qt Rhubarb cut into 1/2" pieces
4.00 qt Cold water
1.00 ea Lemon cut into 1/4" wedges
1.00 ea Orange cut into 1/4"wedges
3.00 c Of muscat raisin
8.00 c Of cane sugar
1.00 pk Of dry yeast
Put the cut rhubarb into canner kettle. Add 4 qt. of cold water and
set in a warm place to ferment for two weeks. Stir every day,
breaking up the rhubarb either by hand or with a potato masher.
At the end of two weeks strain through jelly bag, squeezing poup as
dry as possible. Return liquid to canner kettle, with the exception
of 3 cups. Dissolve sugar in the 3 cups of liquid over a low flame.
While still got, stir into original rhubarb liquid. Add chopped
raisins, sliced lemon and orange. Sprinkle dry yeast over the surface
and put in a warm place to ferment for two weeks longer.
At the end of this period (this makes four weeks) strain through
several thicknesses of cheesecloth. Return liquid to canner kettle to
settle for two days longer. Siphon off into clean sterilized bottles
and cork lightly. When fermentation has ceased, cork tightly and seal
Keep this wine for at least one year. It will develop a very fine
body and flavor in that time. This is one of the wines to which the
addition of an ounce of glycerin before the settling is a great
improvement; it strengthens the body of the wine greatly.