Winemaking recipe: Rhubarb Wine
A medium rose table wine, that is simple to make and retains much of it’s excellent fruit flavour. Make sure not to use the leaves which are poisonous, nor forget to use precipitated chalk t to prevent unpalletable levels of acidity.
Ingredients:
The following ingredient quantities are based on 1 gallon(s) of wine being made.
Instructions
To make rhubarb wine…
- Discard all leaves.
- Wash the rhubarb and drain it, cut it up into small pieces, crush it in a pail and cover it with 0.75 gallons of cold water.
- Add a crushed Campden tablet, stir this in and leave for three days.
- Strain the juice into a second pail and add the precipitated chalk. The wine will fizz as excess oxalic acid is neutralised.
- Pare the zest from the lemons and squeeze out the juice.
- Add the lemon zest and juice, the tannin and the pectin destroying enzyme.
- Dissolve te sugar in a little hot water and add the syrup to the other ingredients. Top up with water to one gallon.
- After 24 hours add the yeast and nutrient, cover the pail and stand it in a warm place. Stir daily.
- After three days, strain it into a fermentation vessel and seal this with an airlock.
- When fermentation is complete, rack the wine into a container, add one crushed campden tablet and seal the container with a bung or safety lock.
- Rack every two months until clear, then bottle and enjoy your rhubarb wine at your leisure!
Winemaking equipment
See our detailed list of wine making equipment (covers basic essentials and more advanced equipment for the experienced homebrewer).