• 25 lbs Rhubarb (small stalks - red "strawberry rhubarb" preferred) 
• 4 to 5 lbs. Sugar 
• Campden tablets OR potassium metabisulfite powder
• 5 tsp. yeast nutrient 
• 2 1/2 tsp. dry or 25 drops liquid pectic enzyme 
• 1/2 tsp. grape tannin 
• 1 pkt general purpose wine yeast 

 Process:

• Dice and freeze the rhubarb 
• Remove fruit from freezer 
• Add 5 Campden tablets OR 1/4 tsp. metabisulfite 
• Add pectic enzyme 
• Add sugar to rhubarb 
• Leave at room temperature 3 days (this will extract a good deal of juice from the rhubarb) 
  
  
• Place fruit in a straining bag and hand squeeze. Expect 43-48 cups of juice. 
• Add the grape tannin. 
• Add water to ameliorate acid to TA .65% to.7% (6.5 to 7 g/L). This should produce 5 gallons of must. 
• If acid is too low, adjust with acid blend. 
• Check sugar and adjust to about S.G. 1.085. 
• Add 5 tsp. yeast nutrient
• Add yeast. 
  
  
• Rack wine when S.G. is about 1.005.  (normally about a week)
• Rack again in 3 weeks and add Campden tablets OR 1/4 tsp. metabisulfite. 
• Rack again in 3 weeks and add Sparkolloid. 
• Rack 1 week later (or when clear) 
• Verify sulfite level is 40-75ppm. Add Campden tablets OR metabisulfite if needed. 
• Adjust acid to TA .65% ( or 6.5 g/L)
• Add 2 1/2 tsp. potassium sorbate 
• Sweeten with sugar syrup to taste
• Filter, if desired, and bottle.