RECIPES.
Rhubarb Wine —Take 121 bof rhubarb and bruise it well up; add six quarts of water and half a pound of whole ginger, also well bruised, keep in a warm room (covered with a blanket) for twenty-four hours, then strain and add six pounds of sugar to the juice, cover over again, and allow it to stand still in a warm room until fermentation begins, which sometimes takes two days. Draw it off into a clean two-gallon stone bottle, cant the bottle a little on one side and allow itto work until neatly exhausted (about four weeks), strain again, wash the bottle well, and put the liquor in again, adding a little dissolved isinglass. Cork the bottle, and let it stand until clear, then bottle. This will will keep for years if made and fermented in ware ; using loaf sugar instead of moist it will be a pretty pink color.
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https://paperspast.natlib.govt.nz/newspapers/SOCR18971113.2.17
Bibliographic details
Southern Cross, Volume 5, Issue 32, 13 November 1897, Page 4
Word Count
151RECIPES. Southern Cross, Volume 5, Issue 32, 13 November 1897, Page 4
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