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Golden Rhubarb Wine

Author/Submitted by:
Servings: 4
Categories: Alcoholic Beverages / Brewing / 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 with paraffin. 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.

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