Rate this recipe
4.2/5
(30 Votes)
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Ingredients
- 5 lb rhubarb pulp
- 1 lb water
- 3 lb lump sugar
- 1 lemon rind
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Wipe sticks of rhubarb and bruise to a pulp.
Step 2
Add pulp to water and allow to stand for three days, giving it a stir three times a day.
Step 3
On the forth day, sieve. Measure the liquid and add 3 lb sugar for each gallon.
Step 4
Stir until the sugar is dissolved, then add one lemon rind per gallon of liquid.
Step 5
Let it stand and ferment.
Step 6
When the top crust begins to crack, cask your wine.
Step 7
Leave for two weeks, then bung down, adding more sugar if it has lost it's sweetness.
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