5 Ib. ripe red rhubarb, gathered in the middle of the season. Early forced rhubarb or the late

large green rhubarb is not suitable

2 3/4 lb. sugar

8 oz. chopped sultanas

Rind ofl large lemon

Campden tablet

Pectozyme

Nutrient

Sauterne or Champagne yeast

Trim off generously the leaves and the roots. Wipe off any dirt from the stems and chop them small. Add the thinly pared lemon rind but no lemon juice, since the rhubarb has plenty of acid itself. Add the chopped raisins and pour on the boiling water. When it is cool, crush the rhubarb with your hands, add a teaspoonful of pectozyme and a Campden tablet. Soak for four to five days, stirring each day, then strain and press dry. Add the nutrient and yeast and stir in the sugar. Ferment to completion, but finish the wine medium sweet