Basic Rhubarb-Wine Recipes

It goes without saying that most rhubarb-wine recipes involve large quantities 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.

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 Common Wine-Making-Terms

Be aware of what is available to store your wines.

Wine Cooler Units

The liquid is repeatedly filtered and siphoned at different intervals over a period of months to ensure a fantasic rhubarb-wine in the end.

During the course of the process, sterile conditions are a must, though some recipes call for specific bacterial killing agents, while others do not.


Different forms of wine-making equipment can be used. A hydrometer for example will help you determine what stage your homemade-wine is at in regards to sugar or alcohol content.

As the filtering process comes to an end, the wine should be getting clearer. This is the result you want to achieve.

RHUBARB-WINE

5 pounds rhubarb

1 1/2 gallons boiling water

1 cup raisins

3 pounds brown sugar

3 oranges sliced

3 lemons sliced

1 tblsp. active yeast

Method

Chop all rhubarb and put into a crockpot. Add the boiling water and let it sit for 3 days covered.

Filter the liquid, and to that add chopped raisins, fruits and sugar. Add the yeast and stir well. Cover the pot again and leave in a warm area for 30 days to ferment. Give the mix a stir daily.

Filter the mixture again and pour into well sterilized bottles and keep in a cool area.

The wine will taste the best the longer it is allowed to age.


See the Oldest Alcoholic Beverage


Try your hand at Rhubarb Champagne


More info on Wine? See The Wine Cabaret


CINNAMON RHUBARB-WINE

12 cups chopped rhubarb

1 or 2 small cinnamon sticks

8 cups white sugar

1 1/2 gallons water

1 tsp. nutrients

1 package of wine yeast

2 campden tablets

1/2 tsp. pectic enzyme

Method

Put the water into your sterile container and add the campden tablets. Mix well and add the rhubarb. Let this stand for a few days and stir each day.

Strain the liquid and add sugar and nutrients.

Add the yeast and stir. Cover and let stand for 1 day.

Filter into another container and add the cinnamon sticks. Attach an airlock.

DRY WINE

For one year, the wine is racked in the first 3 weeks, and then repeated every 3 months for one year. The wine is then bottled.

SWEET WINE

After the first siphoning at 3 weeks, add 1/3 cup sugar. Mix the sugar with the wine first and return to the liquid and place in a secondary container or fermentor. Repeat every 5 or 6 weeks until the fermentation process stops with the adding of sugar.

Rack every 3 months for one year.

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PLAIN RHUBARB-WINE

Chop 3 lbs. of rhubarb and cover with 3 lbs. of

white sugar. Leave overnight until sugar has

dissolved. Collect the syrup the next day, and

also rinse with water. Keep this liquid as well

and add to the syrup. Add enough water to make

one gallon of liquid. Add 1 1/2 cups strong tea.

Add 1 packet of regular wine yeast. Transfer all

to a demi-john with an airlock, and set aside to

ferment.

Add 2 campden tablets when your hydrometer reaches

approximately 1.01 to stop the fermentation.

Let the wine clear on it's own.

Pour into sterilized bottles, and store in a

cool place for approximately 12 weeks.


Store Your Wine Properly

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Learn To Create Fine Wine


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.

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.
Sitr 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.

This Labour of Love For Rhubarb


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