Rhubarb Wine from The Complete Book of Home Preserving by Mary Norwak
Wash the rhubarb stalks and cut them up into 2in/5cm lengths. Put in a bucket, covering them with 6 pints/3 litres cold or lukewarm water. Add the precipitated chalk (which will effervesce for a wh...
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Ingredients
- Yeast starter of general purpose or Bordeaux wine yeast
- 1 teaspoon citric acid
- 1 teaspoon nutrient salts
- ½ oz/15 g precipitated chalk
- 1 lb/450 g sultanas
- ½ pint/250 ml strong tea
- 3 lb/1.5 kg granulated sugar
- 6 lb/3 kg rhubarb
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