5 lbs rhubarb
6 pints water
2.5 lb Sugar
0.5 oz Precipitated Chalk
0.25 teaspoon Tannin
1 teaspoon Nutrient
1 crushed Campden tablet
1 packet Wine Yeast
2 pack wine finings
The starting gravity should be between 1.095-1.100
All of these ingredients can be obtained from the Goodlife Homebrew Centre
Place the chopped rhubarb and sugar into a suitable food grade bucket and mix them together. Cover the bucket with a suitable lid and leave for 24 hours for the juice to extract.
Crush the rhubarb and pour boiling water whilst stirring.
When cool, put the rhubarb into a straining bag and squeeze as much of the juice out as possible. The pulp can be thrown away.
Add the remaining ingredients (not the yeast or finings). Check the gravity and adjust (if necessary) the gravity of the must by adding more sugar (should be 1.110).
After 24 hours add the yeast and ferment at 21 degrees Celsius.
Once fermentation has finished rack and allow to clear before bottling - use the finings if necessary.
A further 2 campden tablets can be added to stabilise the wine. If you want it sweeter add sugar to taste and some wine stopper to prevent the wine exploding. Age 12 months before drinking