Rhubarb Wine
Source of Recipe
from keepmovinon, gnr
Rhubarb Wine
15 pounds Rhubarb stalks, cut up in small pieces
3 gallons water
9 lemons, juiced
8 pounds sugar, divided
2, 303 cans black raspberries (approx. 2 cups)
1 package yeast (optional)
Place rhubarb, water, lemon juice and 4 pounds sugar in
large glass container or crock. Stir every day for 7
to 10 days.
If mixture fails to start working (foaming and/or
bubbling) add yeast.
Strain mixture through cheese cloth to remove rhubarb.
Return to container and add remaining 4 pounds of sugar
and 2 cans of black raspberries. Stir every day and let
set until it quits working completely.
She siphons off the wine from the top and then lets it
settle.
Keep doing this until there is only sediment left in
bottom of container.
Warning:
Do not place in a tightly closed container while mixture is
still working as it will explode.
. . . . .
My son wanted a recipe for wine so I asked my 90 year old friends for
their recipe because I know they make it every year. They
related the recipe to me from memory. When she was telling me to add
a couple of cans of black raspberries I asked for clarification because
you do not buy black raspberries by the can. She uses an empty 303 can
for a measuring device so I translate 2 cans of black raspberries to be
approximately 2 cups. I do not think it is critical to the outcome of
the recipe. I have tasted the finished product and it tastes like juice
and kicks like a mule.
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