[fallen angel]

Hi has anyone got a good rhubarb wine recipe i could have please?

Also could i please have some advice on how is best to extract the juice from the rhubarb. Do i freeze it first? In bits or whole? Do i cover it in sugar or not?

A very confused Nicky

Many thanks in advance xxx

[GrannieAnnie]

2 wine posts in one night eh???

Just repeating Rugbymad's recipe, which I think is a little different to the recipe I used, but I can't think at the moment what it is, I'll check tomorrow, but I'm a bit tired tonight.  I must get my rice wne on the go!!!!!

[SpudtheBinx]

Here is what I am currently doing, it is fermenting away right now so cannot vouch yet for the result!

4lbs Rhubarb
2lbs Sugar
Campden tablets
General purpose yeast
Water
Nutrient

I chopped the rhubarb, placed it in a large sealable container, poured the sugar over it and placed it in the fridge for a couple of days. This extracted the juice and left me with a heavy syrup. I then strained the syrup into a one gallon demijohn and mixed the rhubarb peices with water and strained again untill the dejohn was up to the shoulder. I then placed a crsuhed campden tablet in the must and left for 24 hours under airlock. After this I then added the yeast and a quarter tsp of nutrient and placed under airlock again.

This is where I am at right now, and I plan to check tonight to see if it has finished yet.

[Space_Cowby]

I have recently done the same except

not added the camdem tablets yet and Im making a second syrup from the rhubarb for a second lot of wine.

One problem I have is getting it to start fermenting
 :evil: