Rhubarb wine recipe

• 15g rhubarb
• 13g sugar
• 250g white grape juice concentrate
• 1 sachet general purpose white wine yeast
• 1 tsp yeast nutrient

Step 1
They must cultivate the soil, buy plants or seeds, plant them, keep the weeds down, worry about plague and pestilence and then, eventually, pick the crop.

Step 2
Wash the rhubarb, then chop finely into 6mm lengths.

Step 3
Place in a sterilised, food grade bucket and stir in the sugar.

Step 4
Cover with a lid or a clean tea towel and leave for three days.

Step 5
Crush the pulp with the end of a rolling pin then stir in three litres of boiled but cooled water.

Step 6
Strain through sterilised muslin into another clean bucket, add the grape juice concentrate and make it up to 4.5 litres with more water.

Step 7
Add the yeast (activate it if necessary first) and the yeast nutrient.

Step 8
Cover and leave for a week.

Step 9
Siphon into a clean demijohn and add a bubble trap.

Step 10
After three or four weeks "rack off" into another demijohn (this disposes of the muddy stuff at the bottom which can taint the wine).