Ingredients for 23 litres:

• Rhubarb - 15 pounds (2 Kilograms)
• Sugar - 10 pounds (4.5 Kilograms)
• Vintner-s Grape Concentrate - 9 ounces (250 mL)
• Muslin Fruit Straining Bag - 1 each
• Acid Blend - 2½ teaspoons
• Pectic Enzyme - 2½ teaspoons
• Yeast Nutrient - 3 teaspoons
• Campden Tablets - 3 each
• Super-Kleer Finings 2 fluid ounces (60 mL)
• Potassium Sorbate 1½ teaspoons
• Tannin - 1 teaspoon
• Yeast Lalvin EC1118 - 1 package

METHOD: 1. Wash the rhubarb with a sulphite solution 1 campden tablet per 16 fluid ounces (500 mL) water. 2. Cut the rhubarb in 3 inch (8 centimeter) pieces. 3. Freeze the rhubarb for 48 hours. 4. Place the frozen rhubarb in a fermenter. 5. Pour 1 gallon (4 liters) of warm water over the rhubarb. 6. Place the sugar into 1 gallon (4 liters) of boiling water and leave to cool. 7. Pour the sugar mixture into the fermenter. 8. Add the grape concentrate, yeast nutrient, pectic enzyme and tartaric acid and mix well. 9. Cover the fermenter. 10. Crush the fruit and add the yeast.  Take a specific gravity reading with a hydrometer.  It should be between 1.06 - 1.075 11. Strain the must through the Nylon Straining Bag. 12. Rack the must to a 6 gallon (23 liter) carboy and fit an airlock on the carboy. 13. Let stand at 75°F (25°C) for 28 days. until fermentation is complete.  Take a specific gravity reading.  It should be between 0.996 - 1.000. 14. Add the Super-Kleer Finings. 15. Move the carboy to a cool place 60-68 °F (16-20 °C) to clear.  Let stand for a month. 16. Rack the wine into a clean carboy and add a crushed Campden tablet. Refit the airlock and put it in a cool place again. If needed, rack again. 17. Your wine is now ready for bottling. To give your wine a professional appearance, it is recommended to filter before bottling.