After sitting and looking at all this stuff we got , and have had growning, I got a little pissed at my self for not fermenting it. Sheesh when we were kids we made wine outta everything we could find. Apples, pears, rice … Now I'm sitting here looking at rhubarb, red currents, and never thought about using them. Well maybe my currants, but those are going into a wheat beer later on.

 

I think I get asked about 5 times a day this time of year if I want any rhubarb, and always say no. But this year I'm gonna take all I can get. I havent made rhubarb wine in quite a while, but I'm guessing I'm gonna use the same basic procedure, but this time I have better equipment.

 

Here is what I plan on doing. 3 gallon batches. 

-chop and Freeze my rhubarb. thinkin maybe 7-8-9 lbs. (estimating)

-thaw it out and put into bucket dump about 4 lbs sugar on it and let sit in a cool spot for 2 days (maybe brown sugar)

-heat up 3 1/2 water. (Hot, not boiling) again estimating. and dump over the rhubarb and sugar mixture that is prolly looking all soupy by now.

-strain all that out. cool,  and put into fermenter with oh I dunno, a cup of rasins and a cut up lemon and wine yeast.

-secondary

-bottle, Gonna use bombers

 

Ah yea. just like the good old days,, but better. Gotta get home and make some space for this