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Pictures taken in Eugene Oregon 2013 by Red Dust 

I bought everything I needed on Craigslist from a lady who no longer wanted to make home-brewed wine. I think I paid around $130.00 for 3-5 gallon carboys, cleaning equipment, wine bottles, corks, corking tool, stoppers, and airlocks. 

<center>Ingredients
1.   Rhubarb stalks chopped in cubes and frozen--12.50lbs. I freeze the rhubarb through the summer until I have enough to make 5 gallons of wine. 
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 Rhubarb from my garden
2.    Raspberries--3lbs, I like to use as much berries as I can, I have up to 6lbs of frozen berries. I pick my garden berries through the summer, freeze them in plastic freezer bags, until I have enough to make 5 gallons of wine. 
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Raspberries from my garden
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3.   I use 6 gallons of water even though I have a five gallon carboy. The wine stores sell wine making buckets that can hold up to 30 gallons of must and fruit. The reason I make an extra gallon is because when transferring must from one carboy to the next, you will have at least a quart of sediment. You'll want to add more liquid back after  transfer.  I store the extra must in my fridge in an airtight gallon carboy. 
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4. You will need 12.5lbs of sugar, and this is why I can't drink wine anymore. For some reason my body can't handle a lot of sugar. But most people don't have a problem with sugar. 

5.  Campden tablets,  the tablets kill wild yeast prior to adding the wine making yeast to your fruit pulp.  A day before bottling you'll need to crush a couple stabilizing tablets per gallon of must and add them to your wine to kill off what yeast may be left. Most of the time I let my wine sit in a carboy for 3 months and the alcohol has killed off the yeast.  

6. 50oz White grape concentrate (optional), I use the extra must I made to add back to the must after transferring to new carboys when removing sediments. I keep my extra must in the fridge and change out the extra must when the sediment settles to the bottom of the small carboy or gallon jar. 

7.  3 packets of Red Star Pasteur Champagne Yeast wine yeast. I've had the best luck with this yeast making rhubarb wines. 

8.  5 teaspoons Yeast nutrient. You will need the nutrient for fruit wines because there is not enough food for the yeast to grow in a high content alcohol environment.  You add this to your must after you strain out your pulp.

9.   1.25 teaspoons of Grape tannin, I use a tablespoon of black tea leaves. 
<center>Instructions

Take frozen cubed rhubarb and berries and add them to your nylon bag, place the bag in your plastic must bucket. Dump in your 12.5lbs of sugar in the bag full of fruit, add your crushed Campden tablets and stir well. This will pull out all the juice from the fruit and rhubarb. Place a cover over the bucket to keep out the fruit flies and let stand for at least 24 hours. I don't place my pulped fruit in a bag, I just dump everything in the bucket. I strain out the fruit after the first 3 or 4 days by scooping out the pulp into the bag and squeezing out remaining liquid. The first instructions are not as messy. 

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Add water and yeast, be sure the pulp is at room temperature, anywhere from 60-70 degrees or your yeast won't grow. Let stand for 2 to 3 days.  

Squeeze out all the juice and feed the pulp to your chickens if you have any, they will love it! Remember to add your 5 teaspoons of yeast nutrient. Once the yeast starts working your must will form a foamy top, stir the foam back into the must 2 to 3 times a day. 
<center> https://youtu.be/Cm8ePujJbuE
Video by Red Dust
Get your hydrometer ready, in 3 to 4 days, you will need to start checking for sugar and alcohol content. It should read 1.040 or lower. 
<center>https://youtu.be/SORHvZRvDtw
Video by Red Dust
Once you have the proper reading get your siphoning hose ready and transfer must to your glass 5 gallon carboy. Transfer the remaining to your smaller carboy. Top both jars with proper stopper and airlock. The fruit flies will not be able to invade your carboy and mold won't be able to grow.  In about 3 weeks you will see an inch of sediment, if not more, transfer to a clean carboy. Do this three times. 

In about 3 to 4 months your wine will be clear, that's the time to bottle. You can add sugar to your taste, you will need to make a sugar syrup . Two cups of sugar to one cup of water, heat mixture and stir until clear, don't boil the sugar and water mixture. Be sure to add 2 crushed stabilizing tablets per gallon to your must after adding sugar and let the must stand for a day before bottling or the yeast might start growing again and your bottles will blow their corks. 


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Photo of rhubarb and raspberry wine made with "Red Star Pasteur Champagne Yeast,"  taken by Red Dust by her garden in Eugene Oregon.

1.    3-packs of some kind of wine compatible dry yeast (additional yeast is required for additional batches, or you want to add more yeast if it stops growing)  I've made wine from bread yeast as well. Tasted awful but I made some really strong wine, around 19% alcohol content, I am not kidding!
2.   You will need two Carboys, it makes transferring the must to remove sediment easier. The less you mix air in with your must the better it will taste. 
3.   You will need at least 3 Universal Stoppers because they break easily.
4.    Same goes for the  S-Bubble Airlock
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5.    I would buy a couple Jumbo Nylon Straining bags, one may bust  a seam, especially if you work with a lot of heavy fruit pulp.

6.    Auto Siphon Racking Cane, Tubing & Clamp
7.     Bottle Filler & Tubing
8.     24” Plastic Spoon 
9.     Carboy Brush & Handle (Glass Only) 
10.    Bottle Brush 
11.   Impact Corker & 8 Corks
12.   Lab Thermometer
13.   Hydrometer, Test Jar & 3-Piece Thief
1.    1 oz. Potassium Sorbate Stabilizer, you can find this in tablets or powder form. This is added prior to bottling so you won't get grow back of yeast and blow your corks.
2.    2 oz. Oxygen Wash, I never used Oxygen Wash, I used really hot water. 
3.   A bunch of Campden tablets, the stores sell them by the bottle. They are used to kill of wild yeast prior to adding wine yeast.
4.   1 oz. Pectic enzyme, I never used pectic enzyme but some recipes require this.
5.   8 oz. Acid blend, never used acid blend, some recipes and fruit require this.
6.   1 oz. Grape tannin, I used black tea for my tannin.
7.   8 oz. Yeast nutrient, you'll need nutrient if you are brewing fruit wine or you want really strong wine. 
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Photo by Red Dust
9.   Wine bottles, you can get them at restaurants and bars for free and buy the corks and corking equipment on   amazon for cheap. Or you can buy wine bottles at any wine brewing outlet, including Amazon.

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A present to my daughter, photo by Red Dust
<a href="http://www.rhubarbinfo.com/wine">Nice Recipes for rhubarb wines.</a>
<a href="http://www.midwestsupplies.com/winemaking-equipment">I have bought equipment from Midwest Brewing Supply company.</a>
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