Brewday : Rhubarb Wine (part 1)

The first harvest of Rhubarb is in, picked just over 2 kg (Washed & Cut)  from 2 of our 4 crowns. So it's time once again to make a Rhubarb wine.

This wine is being made a little different, with a slightly different method and is a combination of quite a few recipes that can be found online as well as in my book collection.

I'm adding banana and raisins this year just to experiment a little.

Ingredients

• Banana x 2
• Raisins x 250g (Hot washed)
• Rhubarb 2kg
• Campden Tablet x 1
• Pectolase
• Yeast
• Yeast Nutrient

Method (So Far)

• Wash & Cut the Rhubarb into small pieces and then Freeze, defrost and then freeze and defrost again.
• Chop the Raisins and the Banana in the food processor (Fairly course chop)
• Add the Defrosted Rhubarb and the Chopped Raisins and Bananas to a plastic fermenting bucket.
• Pour over 2.5 litres of boiling water and leave to cool.
• Add 1 tsp of Pectolase and a crushed Campden tablet
• Cover and leave 24 hours.