Beverage Recipes > Rhubarb Wine
2 gals. Of boiling water
16 cups sugar
1 lemon and 1 orange rind
small piece root ginger
(see measure conversions for more information)
- Wipe it clean with a cloth, then cut it into pieces as for stewing.
- Put it into a large pan and pour the boiling water over.
- Cover and leave to stand for 4 days.
- Strain off the liquid.
- To this add the sugar and stir well.
- Stand for 3 days, stirring daily.
- Pour the wine into a demijohn and add the fruit rinds and the root ginger.
- Leave for week to ferment.
- When the liquid ceased to froth, fermentation has finished and the demijohn may be tightly bunged.
- The wine should be left for at least 6 months.
- It may be strained into bottles.
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Comment Script
How to make rhubarb wine:
A wine which would have been very familiar to country people in 19th century England.
Ingredients
10lb rhubarb (chosen at the height of the season)2 gals. Of boiling water
16 cups sugar
1 lemon and 1 orange rind
small piece root ginger
(see measure conversions for more information)
Method
- Do not skin the rhubarb.- Wipe it clean with a cloth, then cut it into pieces as for stewing.
- Put it into a large pan and pour the boiling water over.
- Cover and leave to stand for 4 days.
- Strain off the liquid.
- To this add the sugar and stir well.
- Stand for 3 days, stirring daily.
- Pour the wine into a demijohn and add the fruit rinds and the root ginger.
- Leave for week to ferment.
- When the liquid ceased to froth, fermentation has finished and the demijohn may be tightly bunged.
- The wine should be left for at least 6 months.
- It may be strained into bottles.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Beverage Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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