Rhubarb wine

How to make it

1. 1

   For a 40-litre cask take 12 kg. rhubarb and 1 kg. raisins. The latter are set to ferment in the cask together with 2 litres of warm water.

2. 2

   To get a kernel flavour in the wine, the raisins should be crushed, e.g. ground in a meat grinder.

3. 3

   The rhubarb stalks are not peeled, but wiped clean and cut into finger-length pieces. Then they are crushed in a mortar or wooden tub and 20 litres of boiled, cold water are poured over.

4. 4

   This stands for a couple of days and is stirred regularly to prevent mould from forming.

5. 5

   Then the juice is strained — a hair sieve or a straining cloth can be used — after which it is left to stand for a few hours, so the thick part sinks to the bottom.

6. 6

   The clear liquid is then poured into the cask, together with 14 kg. sugar. Then add 20 gr. gelatine and, for 10 or 20 øre, caramel colouring, according to whether you want a lighter or darker colour on the wine.

7. 7

   If the cask is not so full that you can reach the juice with your finger, top it up with boiled water.

8. 8

   It must stand in a place with an even temperature and be tended with daily stirring as long as the fermentation lasts. To keep out the air you can use a fermentation bung.

9. 9

   When fermentation has ceased, the cask is bunged, and the wine can be bottled after 4 to 5 months. The bottles are corked really well and sealed with wax.

10. 10

    The wine is best made from rhubarb cut in early summer.