At bottling, add 1/8 tsp. anti-oxidant.

METHOD:

Select and use stalk ONLY. Wash, drain, and cut into small pieces.

1. Place rhubarb in nylon straining bag, mash and squeeze out juice into primary fermentor. Keeping all pulp in straining bag, tie top, and place in primary. Mix in sugar and campden. Cover primary.

2. Let mixture sit for 2-3 days, stirring once daily, then strain juice from bag. Discard pulp.

3. Stir in all other ingredients (use cold water) EXCEPT yeast. Cover primary.

4. Stir daily and check Specific Gravity.

5. When ferment reaches S.G. 1.040 (3-5 days) siphon wine off sediment into glass secondary. Attach airlock.

6. When ferment is complete (S.G. has dropped to 1.000 -- about 3 weeks) siphon off sediment into clean secondary. Reattach lock.

7. To aid clearing, siphon again in 2 months and again if necessary before bottling.

You may prefer these wines dry or slightly sweetened back. To sweeten, add 1/2 tsp. stabilizer, then stir in 1/4 lb. dissolved sugar per gallon, both at bottling.

For an old fashioned German Rhubarb wine, add 3/4 oz. Ginger Root (bruised) and 3/4 oz. Cloves per gallon to either recipe. Tie up in straining bag, then remove at S.G. 1.040.