Looking forward to sampling my first attempt at wine making!

I’ve racked it for the second time, its clearing well and should be ready in around 5 months time..

Note to self

Store somewhere other than bedroom when making wine in future..

After 3 sleepiness nights thinking I had a leaky tap in bathroom. I  realised at 3 in the morning it was the air lock bubbling away keeping me awake! Doh…  drove me mad!

Rhubarb Wine

1 Chop up your rhubarb stalks and freeze them in plastic bags for a few days before you make the wine. I really don’t understand why. Apparently it does make a difference…

2 You have to have patience. Rhubarb wine can taste pretty unappetising at eight months and really good at ten months. You have to let it mellow.

Ingredients:

3 pounds rhubarb
3 pounds white granulated sugar
1 tsp. yeast nutrient
4.55 litres /1 gallon hot water (doesn’t have to be boiling) that’s uk gallon
wine yeast
1 can of white grape concentrate

Procedure:

Using the frozen cut up rhubarb. Put it in the fermenting bucket along with the sugar. Cover and let stand for 24 hours. Add the hot water, mix everything together and then strain out the rhubarb . Put the liquid back in the fermenting bucket and when the liquid has cooled and is luke-warm add the rest of the ingredients. Cover and leave it to ferment for three or four days. Then syphon the liquid into demi-johns with fermentation locks and let it bubble away There will be a fair amount of sediment at the bottom of the demi-john, so when the wine settles a bit (about a month) you will want to rack it. Using a syphon, syphon the wine into another demi-john making sure you keep the tube above the sediment- you don’t want to transfer that. If some of the sediment gets through you can rack again in a few weeks time when it has settled again.
Then leave in a cool room to clear