Rhubarb Wine (Beverage)

Ingredients

• 10 lbs. weight of the stems
• a gallon of cold spring water
• 2 lbs. of fine sugar
• add a little brandy

Method

1. 1

   Bruise the stems of full grown rhubarb in a mortar to a pulp.

2. 2

   Put the pulp into a tub, and to every 10 lbs. of stems, add 1 gallon of cold spring water.

3. 3

   Infuse for 4 days, stirring often.

4. 4

   Press the pulp and strain off the liquor.

5. 5

   To every gallon of liquor, add 2 lbs. of fine sugar, stirring until dissolved.

6. 6

   Let it stand 3 or 4 days until fermentation stops.

7. 7

   Skim well, put into a cask, but do not stop it.

8. 8

   When fermentation ceases, add more sugar to sweeten and stop it close.

9. 9

   In 2 months, it will be fit to bottle.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 426. The excerpt below is the record exactly as published.

BARB WINE, (Bever- age).— Take the stems of full grown rhubarb, and bruise them in a mortar to a pulp. Put the pulp into a tub, and to every 10 lbs. weight of the stems, add a gallons of cold spring water. Infuse for RHU 340 RIC 4 days, stirring oft. Then press the pulp and strain off the liquor. Put the liquor into a tub, and to every gallon of the liquor add 2 lbs. of fine sugar, stir- ring till the sugar is dissolved. Let it stand 3 or 4 days till the fermentation stops. Skim it well ; put it into a cask, but do not stop it, as it will ferment again. When the fermentation ceases, add more loaf sugar to sweeten it, and stop it close. In 2 months it will be fit to bottle. Add a little brandy

Cook this with the app: pantry check, scaling, and the assistant.