Rhubarb Wine Recipe (Makes 1 Gallon

3.5 lbs sliced rhubarb stalks

2.5 lbs sugar

1 can frozen "Old Orchard" Strawberry Daiquiri concentrate

.04 tsp amylase

1 teaspoon pectin enzyme

1/teaspoon sodium bisulfite (or one Campton tablet

1 gallon distilled water

1 packet Red Star Cote du Blanc yeast

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Chop Rhubarb and place in a 5 qt pan

In a separate pan, bring 1/2 gallon distilled water to a boil. Remove from stove and stir in the sugar. 

Pour hot sugar water over rhubarb.

Puree the rhubarb mixture.

Place remaining room temp water in fermentation vessel.

Stir in the sulfite, amylase and pectin enzyme.

Pour rhubarb puree into fermentation vessel

Cover loosely.

Wait 24-36 hours , then pitch yeast

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1.  Ferment two weeks, punch down the cap daily
2. Rck into glass jug, leaving the sediment behind
   1. add air;ock