Rhubarb Wine

Name: Rhubarb Wine
Ingredients: 5 lb. rhubarb; 1 gal. boiling water; 3 lb. sugar; grated rind and strained juice of 1 lemon; 1/2 tsp. plain gelatin; little water

6 ingredients

7 steps

Ingredients

5 lb. rhubarb
1 gal. boiling water
3 lb. sugar
grated rind and strained juice of 1 lemon
1/2 tsp. plain gelatin
little water

Directions

1

Wash rhubarb and cut into small pieces without peeling.
2

Put it into a large kettle and pour over it a gallon of boiling water. Cover and let stand a week, stirring now and then.
3

Strain off the liquid through a cloth or fine sieve, pressing the rhubarb as dry as possible without letting any of the pulp escape into the juice.
4

Add sugar and rind and juice of lemon.
5

Stir well to dissolve the sugar, then pour into a clean crock, filling it about 3/4 capacity.
6

Dissolve gelatin in a little water and add.
7

Cover with a clean cloth and let stand until the fermentation is over. Cover tightly and leave for three months before bottling.