Two 1lb 3 oz tins of rhubarb
3lb of sugar
1 Tablespoon of depectiniser
1 nutrient tablet
White wine yeast
Water to 1 gallon
here a cold water method is to be used or you will run into jellification problems, chop crush or mince the rhubarb, conserving the juice, or put it through a liquidizer, and pour the cold water onto it and add the pectolase, add 1 campden tablet. stand in a warm place closely covered for 24 hours. Then stir in the sugar and add your yeast and nutrient. Cover closely again and leave for four days, stirring daily. Then strain into fermentation jar, top up with water to bottom of neck, and fit airlock. Ferment out rack and bottle as usual.
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3lb of sugar
1 Tablespoon of depectiniser
1 nutrient tablet
White wine yeast
Water to 1 gallon
here a cold water method is to be used or you will run into jellification problems, chop crush or mince the rhubarb, conserving the juice, or put it through a liquidizer, and pour the cold water onto it and add the pectolase, add 1 campden tablet. stand in a warm place closely covered for 24 hours. Then stir in the sugar and add your yeast and nutrient. Cover closely again and leave for four days, stirring daily. Then strain into fermentation jar, top up with water to bottom of neck, and fit airlock. Ferment out rack and bottle as usual.
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