Place rhubarb into primary fermenter cover with 15 pounds of sugar. Sprinkle the Bentonite on top and let sit tightly covered for 48 hours.
Add water and stir until sugar is completely dissolved. Measure the specific gravity with a hydrometer. Add sugar until 1.090 is achieved. Add yeast nutrient.
Rehydrate the yeast and pitch into the must. Cover tightly and let ferment for 7 days. Remove the rhubarb with a strainer carefully not to disturb the lees. If the lees are disturbed wait 24 hours to rack.
Rack into secondary fermenter and let sit in a dark place for three weeks.
Rack into a secondary fermenter and let stand for three months.
Rack into a secondary fermenter and let stand for three to five months.
Bottle