Strawberry Rhubarb Wine
Ingredients
- 4 lbs. freshly picked (or frozen) ripe strawberries
- 2 lbs. fresh (or frozen) red rhubarb stalks
- 1 cup Welch's 100% White Grape Juice frozen concentrate
- 6 pints water
- 1¼ lbs. finely granulated sugar
- 1 tsp. citric acid
- ¾ tsp. pectic enzyme
- 1/8 tsp. powdered tannin
- 1 crushed Campden tablet
- 1 tsp. yeast nutrient
- 1 sachet Red Star Côte des Blancs wine yeast
Trim all leaves from rhubarb. Do not peel, but wipe clean and cut into thin, quarter-inch lengths. Lay slices in bottom of primary and sprinkle sugar evenly over them. Cover with clean cloth and allow to sit 24 hours. The juice from the rhubarb will have largely turned the sugar to a syrup. Using a sanitized spoon or spatula, scoop the rhubarb slices into a nylon straining bag containing the strawberries (sliced if fresh, thawed and chopped if frozen). Tie closed and lay in primary. Stir in all remaining ingredients except pectic enzyme and yeast. Cover primary for 12 hours, then add pectic enzyme and stir. Recover the primary and allow to sit another 12 hours. Stir must again to ensure all sugar is dissolved and add activated yeast. Recover primary and set aside. Punch down cap twice daily for 5-7 days. Remove bag and allow to drip-drain (do not squeeze) for at least 30 minutes. Combine drippings with liquid in primary and transfer to secondary, topping up if required. When fermentation in secondary stops (3-8 weeks), rack, top up and refit airlock. Rack again every 6 weeks until wine is clear and no longer dropping sediment. Stabilize and sweeten to taste if desired. If no renewed fermentation in 30 days, bottle the wine. Age 3-6 months, but no longer than one year.
