Raspberry-Rhubarb Wine
Ingredients:
3 1/2 lb Raspberries
1 3/4 lb Rhubarb, cut 1/2 in or less
4 lb sugar
1 oz yeast (I use baking yeast - results are not as high in alcohol, but plenty for me)
1 gallon water
Method:
Bring water to a boil. Crush the berries and blend with the rhubarb, pour the boiling water over the fruit and leave to soak for 48 hours.
Stir, crush well with the hands, then strain the pulp through a jelly-bag or cheesecloth. Bring the juice just to boiling-point and simmer for two minutes. Pour the hot liquid over the sugar and stir until all the sugar is dissolved.
Allow the brew to cool, then sprinkle the yeast on top and stir in. Cover the brew (I use a new plastic bag with a rubber band to hold it on) and allow to ferment for 14 days, keeping in a warm place.
Siphon off the clear wine into sterilized bottles, cork/cap and allow to age for at least 6 months.
