Just 4 u
Rhubarb contains an excess of oxalic acid, which is rather unpleasant and is best
removed by the use of precipitated chalk.
Ingredients:
6 lb. rhubarb 1 gallon water
(preferably red) Yeast; nutrient
3 ½ lb. white sugar 1 lemon
Method:
Wipe the rhubarb with a damp cloth and cut it into short lengths, and crush it in a
crock with a piece of hardwood. Pour the cold water over it and add one crushed
Campden tablet. Leave three days, closely covered, stirring several times daily. Strain,
squeezing the pulp as dry as possible, and then add 1 oz. of precipitated chalk (obtainable
at a chemist); the juice will fizz. This may suffice, but if the juice still has an acid taste
add up to another ½ oz., but not more. Then add the sugar, the yeast, the yeast nutrient,
and the juice of two or three lemons. It is worth using a good wine yeast (Sauterne, Tokay
or Sherry). Put into fermenting vessel and fit trap, keeping half a pint or so separately in a
bottle plugged with cotton-wool. When the ferment quietens top up with this. Leave until
the wine begins to clear and the yeast settles; then rack for the first time. If you wish to
remove all colour add half a dozen clean, broken eggshells. This is an excellent wine for
blending, since it will take up the flavour of any other and its own will be virtually lost.
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