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Vanilla Wine (sweet) Home Brew Wine Recipe

Ingredients	Metric	British	USA
Rhubarb	2.75 kg	6LB	5LB
Brewing Sugar	1.75 kg	4LB	3LB
Lemons	2	2	2
Hawthorn blossom	4.5 L	1 gallon	1 gallon
Water	4.5 L	1 gallon	1 gallon
Wine Yeast
Yeast Nutrient

When boiling water makes rhubarb wine, jellification often occurs later during fermentation. Therefore, employing a cold water method is safer and preserves the flowers' fragrances.

If cold water is used, the natural presence of yeast may complicate fermentation (particularly with the rhubarb bloom) if you opt for wine yeast. Therefore, it is advisable to add a small amount of sulphite (one Campden tablet per gallon) at the outset. Alternatively, you might choose to ferment with natural yeast, as it is abundantly present, and this method typically yields good results. If you decide on this approach, simply omit the Campden tablet and do not add any further yeast.

Cut the rhubarb into small pieces, cover with cold water, and add Hawthorn flowers and the juice and rind of the two lemons, excluding any white pith.
Add also one crushed Camden tablet.
Keep it tightly covered (not in a warm location) and stir daily for 10 days.
Strain over 2 lb of sugar, stirring thoroughly until all the sugar has dissolved, then add the yeast.
Place it in a warm area, tightly covered.
After 4 to 5 days, add the remaining sugar, mixing well,
Transfer the liquid to a fermentation jar and attach an airlock.
Siphon of the lees after three months, and again three months later, when the wine may be bottled.
At the second racking, it will be vastly improved by the addition of a small quantity of glycerin to counter any over-acidity