Rhubarb Wine

1.360 kg (3 lb) Rhubarb.
1.586 kg  (3½ lb) of sugar. Granulated
4.546 litres (1 gallon) of water.
30 gms (1 oz) dried yeast.
Yeast Nutrient. Use in accordance with the instructions on the packet.


Chop the Rhubarb (unpeeled), place into a large bowl and cover with all of the sugar. Leave until all sugar has dissolved but not less than 24 hours. Strain off the liquor into a demijohn. Stir the pulp in a little water and strain into the demijohn. Add a little more water and strain out the remaining sugar into the demijohn and add sufficient water to make up to 4.546 litres.
Add the yeast and  yeast  nutrient. Insert bung with airlock and allow to ferment to a finish  Syphon through your wine filter into clear wine bottles.
Do Not  make this wine after the end of May it may turn into jelly like liquid.

Rhubarb wine can be blended with other wines but will lose most of it’s taste to the wine with which it is blended.



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