How To Make Rhubarb Wine

How To Make Rhubarb Wine
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

Preparation time: 120 minutes

Initial fermentation time: 11 days

Time to be ready to drink: 12 months

Sweetness: Medium

Calories per bottle: 400 approx

Yield: 6 bottles

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