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Rhubarb Wine (Method Two)


A family recipe from Great-Nanna Lottie.

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  • 5 lb rhubarb pulp
  • 1 lb water
  • 3 lb lump sugar
  • 1 lemon rind


Level of difficulty Average
Cost Average budget


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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Rhubarb Wine (Method One) Rhubarb Wine (Method One)