Strawberry Rhubarb Wine:
8 lbs. Freshly picked (or frozen) ripe strawberries
4 lbs. fresh or frozen rhubarb stalks
2 cups Welches 100% White Grape Juice Frozen Concentrate
12 pints water
2 1/2 pounds sugar
2 tsp. citric acid
1 1/2 tsp. pectic enzyme
1/4 tsp. powdered tannin
2 crushed Campden tablets
2 tsp. yeast nutrient
1 sachet Red Star Cote Des Blancs wine yeast
Lay rhubarb in bottom of primary, sprinkle with sugar, cover and allow to sit 24 hours. Scoop the rhubarb into a nylon straining bag containing the strawberries. Stir in all ingredients except for pectic enzyme and yeast. Cover for 12 hours, hen add pectic enzyme and stir. Cover and allow to sit another 12 hours. Stir and add yeast. Punch down cap twice daily for 5-7 days. Remove bag, allow to dripp (do not squeeze), for at least 30 minutes. Combine dripping with liquid in primary and transfer to secondary. Rack again every 6 weeks until wine is clear. Stabilize and sweeten to taste. If no renewed fermentation in 30 days, bottle the wine. Age 3-6 months, but no longer than one year.