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Basic Rhubarb-Wine Recipes Produce Wine With Your Rhubarb
It goes without saying that most rhubarb-wine recipes involve large quantities of produce and good wine-making-instructions.
Be sure you have enough rhubarb, enough time to prepare it, and lots of patience to wait for the final product.
We've got some general videos here further down the page, and certainly people do things differently. Check them out.
Some general knowledge of the wine-making process would certainly be an asset for beginners who think they might like to dabble in homemade wine-making.
Familiarize yourself a little with the terms that are commonly used by winemakers and you will be prepared ahead of time for the recipes that are more involved than others. See
. Be aware of what is available to store your wine too.
Enhance your red wine by adding a few little twists
2 cups Red Wine
vanilla bean scored
3 tsp. ginger
3 tsp. cinnamon
1/4 cup rhubarb juice
Combine and store for 3 days before drinking. This can be heated and served warm.
Looking for fruity enhancements for cocktails?
by the Fee Brothers has just been added on to their growing list of special flavorings.
New to the world of wines? Looking for information on calorie content, how to match wines with food? Visit the Valley Wine Shop
Beginners Wine Guide
for answers to these types of questions and much much more.
If you are new to making wine at home, chances are you could benefit from tips and techniques from those who have done it. If so, why not participate in this
homemade wine makers forum
for help. These people are experienced and beginners as well. You are sure to pick up some good ideas and guidance.
RHUBARB-WINE WITH LEMON
5 lb frozen rhubarb stalks, chopped into 1 inch lengths 3 ½ lb white sugar Wine yeast Boiled Water - 1 gallon 2 lemons, lemon zest
Thaw rhubarb in a large pail. Extract as much of the juice as possible, and add the water to the juice. Let sit 3 days.
Stir 2 or 3 times per day. Strain off, squeezing any pulp as dry as possible.
To every gallon of juice, add 3 ½ lbs sugar, the juice of 2 lemons and the zest of one lemon. Stir well until the sugar has dissolved.
Sprinkle yeast over the surface. Let sit 3 days, and pour into demijohns. Place on air-lock and leave in a warm place for 3-6 months or until fermentation is complete. Bottle and drink in 18 months.
WINE INFUSED WITH RHUBARB AND HONEY
1 bottle inexpensive dry, light white wine
5 stalks (3 cups chopped) rhubarb
1/2 cup honey
1/2 cup vodka
8 sprigs mint
Pour wine into a large glass bowl, or divide the
ingredients evenly into 2 large jars.
Add all ingredients to the wine.
Stir well to combine and dissolve honey thoroughly.
Store covered in a cool dark area for 4 days. Stir regularly over that time period.
When the wine has absorbed all color from the rhubarb, it is ready for straining through a mesh or cheesecloth.
Apply enough pressure to release the rhubarb-wine from the solids.
Divide wine between 2 sterile jars or 2 wine bottles.
Cap, and refrigerate up to 4 months. Serve well chilled.
You can substitute - 1/2 and 1/2 rhubarb and strawberries.
Looking for some more detailed information about home-winemaking?
The Food Skills For Self Sufficiency website offers some great info. Visit and be sure to read up on
Parts 1 and 2. Great visuals!