How To Make Rhubarb Wine
Chop the rhubarb into 2 inch/5cm pieces
Bag rhubarb and slowly freeze (don’t fast freeze)
After a minimum of 2 days frozen place rhubarb into fermenting bin and leave to defrost for 24 hours
Add 4 pints/2.3 litres luke warm water
Turn sugar into syrup in saucepan using 1 pint/0.5 litres boiling water
Leave syrup to cool before adding to rhubarb mixture
Add tartaric acid pectic enzyme vitamin B tablet
Leave for 12 hours before mashing rhubarb (squash in hands) to release flavour
Add yeast
Add yeast nutrient
Move to warm and stir every day for 3 days
Sieve the must, into a demijohn, don’t use hands and don’t squeeze rhubarb
Allow fermentation to complete
Move demijohn to cool place
After sediment forms rack into a clean demijohn
Add crushed campden tablet
Add second crushed Campden tablet at final racking
Bottle when totally clear
Lots of Rhubarb is grown in gardens across the country. Also you need to know that rhubarb has a high acid content. As such the cold water juice extraction method should be used. Avoid the hot water method which extracts the unwanted acid. All in all you should get great homemade rhubarb wine from this recipe.
Be aware that this wine can be quite tricky to perfect, but is so rewarding when you get it right. Enjoy!
Preparation time: 120 minutes
Initial fermentation time: 11 days
Time to be ready to drink: 12 months
6lb/2.5kg rhubarb (chopped)
3lb/1.4kg sugar
2 Campden tablets
1 gallon/2.4 litres boiled and cooled water
½ teaspoon/3 grams tartaric acid
1 teaspoon/5 grams pectic enzyme
1 sml 3 gram vitamin B tablet
1 tablespoon or satchet of wine yeast
1 tablespoon/5 grams yeast nutrient
Replace 1lb/0.5kg of rhubarb with ½ pint red wine concentrate to create a rosé wine and sweeten at end of fermentation
Sweetness: Medium
Calories per bottle: 400 approx
Yield: 6 bottles
Would you like to contribute and help others find wine recipes, well you can just fill in our form which you can find here and we’ll post it (subject to our quality checks)
