Rhubarb Wine
Here is an excellent recipes for a good basic rhubarb wine, I think it’s origins are welsh.
5lbs Rhubarb
4lbs Sugar
Juice of 2 lemons
1lb Raisins
1 Gallon of water.
Cut the rhubarb into small pieces, place in a pan and add the water. Let it stand week to soften, alternatively freeze the rhubarb then defrost it, then freezes again repeat this a couple of times as this will break the rhubarb down and soften it. Strain the rhubarb and add the sugar and lemon juice and raisins at this point add the wine yeast and cover. When fermentation has stopped you can decipher the wine into the bottles.
The wine should now be kept for six months without sampling.
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May 24th, 2008 at 3:50 pm
Hey,
Great site! I just had a few questions for you on the rhubard wine recipie. I was wondering if when you strain the rhubarb you add the sugar and other ingredience to the strained off water and not the leftover rhubarb pulp… right? I’ve never made wine before sorry, i’m confused. I was also wondering if you could use less sugar and still get the alcohol working in the wine. I’m not a fan of super sweet wine, but i want the alcohol content, can I cut the sugar down?
Thanks
June 3rd, 2008 at 1:59 pm
When I made this wine I strained the liquid into a demi john, I then added the sugar to the liquid. The alternative and the way I do it now is add the liquid and the pulp into a small brew bin (mine is 2 gallons) then add the sugar too this, top up to about 1.5 gallons with water then add the yeast.
After fermentation, strain all the pulp out as you add the liquid to a demi john and seal with an airlock. Then sit back and wait as the liquid clears. Once clear, you can transfer the clear liquid to wine bottles. This makes it a lot easier to pour.
If you add the sugar before fermentation all the sugar should turn to alcohol, the wine then will be fairly dry. If you want it sweater you need to add a campden tablet just before you bottle the wine, this will kill the yeast. Any sugar you then add won’t ferment, and will sweeten the wine. If the yeast is still alive, the additional sugar will convert to alcohol.
I hope this makes sense.
July 11th, 2009 at 10:15 pm
Very good!!
August 7th, 2009 at 5:48 am
That’s a really simple recipe. I had no idea it was this easy to make wine at home.
September 3rd, 2009 at 8:03 am
My father inlaw always grows rhubard and i get so cheese off making crumble, so thanks for the recipe for making wine.