Ingredients for 5 litres:
- 2kg rhubarb stalks (no leaves!)
- 2 large ripe bananas
- 1 litre supermarket apple juice (no preservatives!)
- 800 grams granulated sugar
- Cold water, to 5 litres total
Prepare a yeast starter using a small quantity of chopped rhubarb, some apple juice and some dried wine yeast. Leave it overnight.
Chop the rhubarb into wee bits.
Chop the bananas into slices without peeling them.
Put all the fruit, juice and half the sugar into the fermenting bin
Add water enough to cover/float the fruit.
Add the yeast starter and ferment on the pulp for three days
Strain into a 5-litre fermenting vessel
Add the rest of the sugar in water
Ferment to dryness, etc. . .
Because of the bananas, this wine will froth up impressively. Don't be in a hurry to fill the fermenting jar before it has calmed down. Why add bananas? To achieve better balance. Rhubarb is high acid low sugar, bananas are high sugar low acid. They also add body. Rhubarb alone would be 'thin'.