Rhubarb Wine
Ingredients
- 5 LBS rhubarb
- 5 lbs. sugar
- 2 gal water
- 2 Tbsp. baker yeast
- 2 tsp nutrient
Grind rhubarb and add sugar. Let stand overnight, then add rest of ingredients. Cover loosely and stir daily, skimming off foam and solids, for a week. Let stand from 2 to 4 weeks covered loosely and protected from insects. Strain and siphon into another container. When siphoning, do not siphon sludge from bottom of container. Let stand again and repeat the siphoning process 2 to 4 times until the liquid is clear. Bottle and let stand at least 2 months for best flavor.
