Seasonable: Gather the rhubarb and make this about the middle of May.

  1. 5 lbs. of rhubarb pulp
  2. 1 gallon of cold spring water
  3. 3 lbs. of loaf suga
  4. 1/2 oz. of isinglass
  5. the rind of 1 lemon
  • Wipe the rhubarb with a wet cloth
  • With a mallet, bruise it in a large wooden tub or other convenient means
  • When reduced to a pulp, weigh it
  • To every 5 lbs. add 1 gallon of cold spring water
  • Let these remain for 3 days, stirring 3 or 4 times a day
  • On the fourth day, press the pulp through a hair sieve
  • Put the liquor into a tub
  • To every gallon put 3 lbs. of loaf sugar; stir in the sugar until it is quite dissolved
  • Add the lemon-rind
  • Let the liquor remain, and, in 4, 5, or 6 days, the fermentation will begin to subside, and a crust or head will be formed, which should be skimmed off, or the liquor drawn from it, when the crust begins to crack or separate
  • Put the wine into a cask, and if, after that, it ferments, rack it off into another cask
  • In a fortnight stop it down
  • If the wine should have lost any of its original sweetness, add a little more loaf sugar, taking care that the cask is full
  • Bottle it off in February or March, and in the summer it should be fit to drink

  • It will improve greatly by keeping; and, should a very brilliant colour be desired, add a little currant-juice.

    Source: The Book of Household Management by Isabella Beeton (1859)

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