Rhubarb Wine - cooking recipe

Ingredients

2 qt. diced rhubarb
3 lb. sugar
2 sliced lemons
1 gal. boiling water
1 lb. raisins
1/2 yeast cake

Preparation

Put
rhubarb into crock and pour boiling water over it. Cover and
let
stand
for
24 hours.
Strain and reheat; add sugar, raisins and lemons.
When lukewarm, add one half yeast cake, dissolved in a little water.
Keep well covered for four weeks, stirring
often.
Strain
and
filter,
then
place in bottles and completely seal after fermenting has stopped.