Rhubarb Wine


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This wine cooks first in a crockpot for 5 days, then ages for 6-12 months. Worth the wait, but plan ahead!

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  • 10 lb. rhubarb
  • 2 gallons of water
  • Sugar
  • Finely peeled rind of 1 orange and 1 lemon
  • 1/2 oz. of ginger root
  • 1/4 oz. Isinglass

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Wipe rhubarb; cut in small pieces and place in a large crock pot. Add cold water, cover closely and leave for 5 days. After this time, strain liquid off through a sieve or linen jelly bag. Press the liquid out of the pulp without allowing the later to pass through the mesh of sieve or cloth. Measure liquid; allow 3 1/2 to 3 3/4 pounds of sugar to each gallon, the amount depending on the acidity of the fruit. Stir well and leave for 5 days, stirring twice daily.

On the 5th day pour the liquid into a clean cask, dissolve the Isinglass in a little warm water, add this, the root ginger, and the orange and lemon rinds, cover the bung hole tightly with a cloth. When liquid ceases to work or bubble, remove the ginger and lemon and orange rind and either bung the cask securely or pour off the wine and bottle it. Leave for 6 to 12 months. 

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