Spiced Rhubarb Wine

Here is the requested recipe.

1 Gallon

5lb rhubarb
6 pts water
2.5# sugar
1/2 oz precipitated chalk (calcium carbonate)- needed to decrease acid and allow the yeast to multiply
1/4tsp tannin
1tsp nutrient
1 campden
1pkg wine yeast - I used 71B-1122
3/4 oz fresh ginger & Cloves- just a couple per gallon- both in a little muslin bag or tea ball.

Beginning S.G. 1.095- 1.100

Wash and cut rhubarb into small pieces and place in straining bag. Mix in sugar and campden. I added pectic enzyme... never hurts. Cover and let sit for 2-3 days stirring daily. Strain juice and squeeze bag. Discard pulp. Stir in all other ingredients. Cover primary. Stir daily. Remove the spices at around S.G. 1.040 per instructions. Stabalize and sweeten as usual.

This is the official recipe... of course I didn't follow it exactly as I started with pure juice that had been frozen as I now steam juice all my rhubarb... works really great!

Debbie

Clove can quickly overpower a wine, you might want to keep tasting to avoid that. Regards, GF.

In the original recipe it was far more!!! As you notice, it's only in there a few days during fermentation. During aging, you could add more if needed, but it will overpower if left too long!

Debbie