Bring ½ gallon of water to a boil and add the Tang and honey. Return to a boil, stirring constantly untill honey and Tang are completely dissolved. Remove from heat. Cut the rhubarb into ½" pieces. Then sterilize a glass fermenter, and rinse it out with the HOTTEST
tap water you can get (this is important to keep it from shattering when adding the hot liquid). Place cut rhubarb and lemon peel in the fermenter and pour the hot liquid over it. Allow to cool, and add a campden tablet to prevent fermentation and remove any unwanted bacteria. Top with an airlock and allow to stand 8-10 days
2 days prior to starting fermentation, make a yeast starter by combining yeast, yeast nutrient, and 2 cups of orange juice in a loosely covered jar.
Rack must into a clean fermenter to remove the solid matter, and add the acid blend, and pectic enzyme.
Pitch the yeast starter.
Add orange juice to make 1 gallon.
Ferment 8-10 days at 68°F
Rack must into a clean fermenter.
Continue to ferment an additional 60 days at 60°F.
Rack into a tertiary fermenter, add Campden tablet and cellar an additional 60 days at 60°F..
Rack to bottling bucket, and bottle without priming. As a still wine it can be stored in wine bottles, or various sizes of jugs without the tedious mucking about with individual bottles, although theese work just fine too.
Wine is ready to drink when crystal clear and has aged at least 6 months.