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Rhubarb Wine, Mollie Harris–style

Ingredients
  • 4 lb rhubarb stalks, chopped (Use stalks only; rhubarb leaves should not be eaten.)
  • 3 1/2 lb granulated sugar
  • 1 gallon boiling water
  • 1/2 oz yeast, or 1 packet wine yeast
  • 1 walnut-sized piece fresh ginger, chopped
Instructions
  1. 1
    Wipe the rhubarb clean and chop it into small pieces. No need to peel it.
  2. 2
    Put the rhubarb in a clean food-safe bucket. Add the chopped ginger.
  3. 3
    Pour over the boiling water. Cover with a clean cloth and leave somewhere warm for 4 days, stirring once daily.
  4. 4
    Strain the liquid into another clean bucket. Stir in the sugar until dissolved.
  5. 5
    Add the yeast, cover again, and leave for 2–3 days.
  6. 6
    Strain through muslin into a sterilized demijohn/carboy. Top up with a little clean water only if needed.
  7. 7
    Fit an airlock and let it ferment in a dark place for several months. Should be ready to drink in 3-4 months.
Read it online: https://wayfarerspantry.com/thepantry/recipe/rhubarb-wine-mollie-harris-style/