Rhubarb wine

This is my favourite home-made wine as it makes a very drinkable white wine which is not too sweet, unlike many fruit wines.  Rhubarb is also usually so bountiful if you grow it yourself, and you can usually cadge some off a neighbour if you don't.   It's very easy to propagate by digging up and replanting part of the plant.  This wine was a great hit at the summer fruit evening last year and I'm glad I made 20 litres of it.

Here's my recipe:

3 pounds rhubarb
3 pounds white sugar
1 gallon hot water (doesn't have to be boiling)
wine yeast

or for a larger metric quantity:

4 kilos rhubarb
4 kilos of sugar
13.5 litres water
wine yeast.

Method:

Pick the rhubarb and then chop it up and put in the freezer in plastic bags for a few days.  This breaks down the cells and releases the juice when the wine is made.  It's an essential step so don't miss it out. 
Put the rhubarb in a primary fementor (large bucket) and cover with the sugar.  Leave for 24 hours.
Add the hot water (doesn't need to be boiling) and mix.  Then strain out the rhubarb and put the liquid back into the primary fermentor and when it is luke warm add the yeast.  Cover and leave for 3 - 4 days, then syphon the liquid into demi-johns with air locks.  Leave to ferment.  Rack it into new demi-johns after around a month as there will be a lot of sediment.
Bottle up around 6 months, and then it's best to drink after about a year.  
The two year old wine that we are drinking at the moment is also good.