Dice, freeze, then thaw 5-6 lbs of rhubarb. Soak in sulfited water for 3 days, stirring daily.
Drain juice into fermentor. I made one with 3 lbs wildflower honey and one with 4 lbs clover honey and the juice of one pound white grapes.
Shake vigorously, add about 25 raisins per 4 litres, and I am using 71b-1122 yeast to hopefully metabolize some of the harsh acids in this one. Never had rhubarb wine, so this will be interesting.
Update 5/11/14:
Racked and tasted. This wine has kept its beautiful coral color. Cleared quickly but clouded when I racked. Obvious rhubarb flavor, but with a white wine burn on the back end. More aging needed.
Update 9/4/14
Added heavy toast oak chips to each. Will bottle after a two week extraction.
Update 9/18/14
Bottled. Yielded five bottles each. The one with clover honey is rather sweet tasting, whereas the wildflower one retained a richer colour and a more complex flavor. I’ll update with tasting notes and such at a later time.
BlackMetalBrandon 