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Rhubarb And Cherry Wine – Home Made Recipes

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Rhubarb And Cherry Wine – Home Made Recipes

Ingredients:


  • Rhubarb – 4 quarts cut into ½ pieces
  • Red cherries – 3 quarts of tart
  • Water – 4 quarts
  • Cane sugar – 8 cups
  • Wine yeast – 1 package


Directions:

Chain split rhubarb and stemmed cherries in a crock.

Now add water, shield with a coat sack dishtowel to save germs out and put in a warm place to ferment for 2 weeks. Mixing daily, crushing fruit alongside wings of crock. If you devise not seeded your cherries, don’t crush the mines. They would brand the wine bitter.

After 2 weeks completed, draining fruit puree over a filter or dishtowel. Crush till very dry.

Coming back fluid to crock and stir in the sugar, completely dissolved the sugar.  After that add the yeast and dissolve directions, stir well.

Then cover and ferment for 14 day, mixing 2 time a week.

After 2 weeks completed, again strain from side to side several layers of cloth or dishtowel. Fluid mixture will likely be very hazy and yeasty, so you should coming back it to the crock, 2 gallon vessels and allow it to relax for 3-5 days.

When the wine has mature, tap into clean, sanitized bottles and cork casually.

Once you are sure fermenting has finished, cork strongly. Store for at least 1 year before consumption.

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