20 lbs. rhubarb
12 lbs. sugar
3 1/2 gallons water
Yeast

Lay rhubarb stalks on a table, start in middle of each stalk and crush it. Put in large polythylene pail or tub. Add 1 1/2 gallons water that has been boiled and cooled. Dissolve four grains sodium metabisulphite for every gallon of "must" in a cup of warm water and stir it in well with the "must". Cover with a sheet of polythylene with a ball of cotton on one edge and tie down with a cord. Leave for 5 days.

Then remove the pulp and place it in a clean cloth and wring out. Put liquid in a large polythylene jug or glass bottle. Test the wine liquid or "must" with your wine tester to ascertain the amount of sugar you need for the alcohol content that you want. Include the water to be added with the sugar. Dissolve half the sugar in a gallon of water and boil about 2 minutes. Cool to lukewarm and add. Put on a fermentation lock and leave ferment for about 10 days.

Dissolve the other half of the sugar in a gallon of water and boil for about 2 minutes. Cool until lukewarm and add to the "must". Leave ferment until fermentation stops. Siphon or "rack" into another sterilized jug leaving as much sediment behind as possible. Be sure the jug is filled right up to the top with no air in it. Fit a fermentation lock and leave until "polished" or clean. Then siphon into bottles or jugs and cap.

Makes about 4 gallons of wine.