You may also like
Ingredients
- 1/2 bushel rhubarb, diced
- 25 lbs sugar
- 12 oranges, sliced
- 1 fresh yeast cake, dissolved in lukewarm water
Method
- In a 10 gallon crock, put in rhubarb and cover with boiling water.
- Let set 12 hours with cover over crock.
- Remove rhubarb from juice.
- To juice add sugar, oranges, and yeast.
- Let set 21 days, stirring each day.
- If juice is not clear after 21 days, continue to stir each day till clear and no bubbles come to top.
- Strain through 4 layers of cheesecloth and bottle with caps not completely tightened.
- For Strawberry Rhubarb Wine: Use above method but use only 1/4 bushel rhubarb and 10 quarts strawberries. Add 2 large jars of maraschino cherries for added color and taste.
- Dandelion Wine: Use above method but use 1/2 bushel dandelion flowers (not greens). But use 6 oranges and 6 lemons, sliced, 1 lb raisins, 1 yeast cake and 25 lbs sugar.
