Welcome to our plot!

I'm Hazel, and in Nov 2006 my friend Jane and I took on a half plot at Hill Allotments, Sutton Coldfield - we want the satisfaction of growing and eating our own fruit and veg, and to improve our diet (and fitness!).

This is the story of what happened next...........

Tuesday, May 11, 2010

Rhubarb Wine - Day 2

Once the sugar in the bucket of rhubarb has all dissolved - takes about a day - the sugar can be gradually rinsed off with a gallon of water into another bucket.

Keep the rhubarb as it can be cooked down & eaten.

Actually it can be eaten as it is like sweeties - the sugar softens the rhubarb as well as sweetening it.

Add in the tin of grape concentrate and give the bucket a stir.

At this point, the specific gravity of the mixture needs to be taken - pop the hydrometer into the bucket (or a sample jug) & take the reading.

It should be somewhere about 1080 - 1090, although if it is lower than that, more sugar can be added (add by 2oz at a time) until the reading is there or there abouts.

Now for the magic.

Add a teaspoon of yeast nutrient & a teaspoon of yeast, give a final stir, cover the bucket & leave in a warm room. By tomorrow morning it will be fizzing away, turning the sweet rhubarb juice into light fruity delicious wine!

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