13 quart Stoneware Crock (3 gallons, 1 quart)
5 pounds of rhubarb, finely chopped
3 quarts of hot water
Place rhubarb into the crock. Pour hot water over the rhubarb. Stir once a day for a week. Crock may be covered lightly with a paper towel or unbleached cheese cloth if desired.
5 pounds of rhubarb, finely chopped
3 quarts of hot water
Place rhubarb into the crock. Pour hot water over the rhubarb. Stir once a day for a week. Crock may be covered lightly with a paper towel or unbleached cheese cloth if desired.
**If rhubarb has been frozen, allow to thaw before adding the hot water.
After 1 week:
Separate the juice from the rhubarb using a strainer and coffee filter.
Add enough water to the rhubarb juice to make 2 gallons.
Wash and dry the Stoneware Crock.
Pour the juice back into the Stoneware Crock.
Add 6 pounds of sugar.
Let stand “until it quits working”. The crock maybe covered lightly with a paper towel or unbleached cheese cloth during this time.
Strain the juice through a coffee filter or unbleached cheese cloth.
Bottle, leaving the cap or cork loose.
**This wine does not have any preservatives added, so it does not keep for long periods of time.
After 1 week:
Separate the juice from the rhubarb using a strainer and coffee filter.
Add enough water to the rhubarb juice to make 2 gallons.
Wash and dry the Stoneware Crock.
Pour the juice back into the Stoneware Crock.
Add 6 pounds of sugar.
Let stand “until it quits working”. The crock maybe covered lightly with a paper towel or unbleached cheese cloth during this time.
Strain the juice through a coffee filter or unbleached cheese cloth.
Bottle, leaving the cap or cork loose.
**This wine does not have any preservatives added, so it does not keep for long periods of time.
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