Rhubarb Wine, for Jody - day 1

Neighbour Jody would like to start making wine, & so I've offered him my surplus of demijohns, syphons, bungs, airlocks, a spare hydrometer & other paraphernalia (mostly courtesy of John Badger from the bottom) & tonight I took a selection of useful bits to the Hill for Jody to collect to get him underway.

Rhubarb wine seems like a good place to start - Jody has an embarrassment of riches in terms of rhubarb on his plot to pick, the juice is extracted 'cold' (so there is no faffing about boiling stuff up in a in a cauldron), it's pretty straightforward, & the wine (which is ready in about 6 months total) is fresh & light.

He'll need to buy wine yeast, nutrient & a tin of grape concentrate from Wilko to get him going for this first batch of rhubarb wine (& steriliser, but Milton's is just as good, & likely to be handy with a small baby in the house) & the full ingredient list is as follows:

3lb rhubarb (about 12-14 stalks)
2.5 lb (and a bit) sugar

1 can grape concentrate (from Wilko)

1 tsp yeast

1 tsp yeast nutrient

(Its useful if you have a couple of gallon buckets (with approx measure marks) and even better if they have lids).

1. Chop 3lb rhubarb stalks into 1" chunks, & put into a clean bucket
2. Pour over 2.5lb white sugar, shake the bucket, cover & leave for 24 hrs for the sugar to dissolve.

That's it for now. Tomorrow is 'making up the batch to start the brew' & the final step is 'fermenting out, racking & bottling'.

There, easy!