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Rhubarb Wine

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Rhubarb Wine


5 lb rhubarb
6  pts water
2.5 lb Sugar
0.5 oz Precipitated Chalk
0.25 tsp Tannin
1 tsp Nutrient
1 Campden tablet, crushed
1 pkg Wine Yeast

O.G. 1.095-1.100


Place chopped rhubarb and sugar in fermenter. Mix well. Cover w/plastic sheet for 24 hrs. Crush rhubarb. Pour HOT water over the crushed rhubarb and stir vigorously. After a bit, scoop the rhubarb into a straining bag and squeeze as much of the juice out as possible.

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by Dr. Radut