TABLE WHITE DRY - RHUBARB.        26 Litres

5 Kg. Rhubarb

8 L. Grape Juice

6.5 Kg Peaches (Canned)

150 ml. Peach Conc.

2.5 Kg. Sugar

GERVIN No.5 Yeast

Bentonite, Pectolase & Yeast Nutrient.

Wipe clean the freshly picked rhubarb, chop down to 25/30 mm pieces and freeze.

Thaw rhubarb,  press out juice and discard the pulp. Weigh out sugar. Add Bentonite, pectolase, amylase & nutrient and mix dry. Add Peach concentrate.

Pour rhubarb juice and grape juice over the sugar and stir well to dissolve the sugar. Add liquidised peaches. ( Do not overdo the liquidising as you do not want a puree or it will be hard to get this through the press!). Add 2 Litres water to lower the S.G. to about 1.095. Add the prepared yeast and ferment for 5/6 days. Strain off the peach pulp. Make up to 26 Litres with water and ferment on. Rack wine about 6 weeks after fermentation has ceased and add 2 Campden tablets/5 litres. Rack again at 2 monthly intervals and add 1 Campden tablet/5 litres.

Ready to drink at 6/9 months

Jim Shanks ,  Denny Wine Club, 1 April 2002