rhubarb wine recipe

Try our rhubarb wine recipe today and make some unique wine at home. This wine can be very pleasant if made correctly. It usually pairs well with Thai food, anything with curry, or Cajun spices. It also goes very well with cheeses such as blue cheese. Serve this wine on the rocks or in a spritzer. Check out the rhubarb wine recipe below.

The Rhubarb Wine Recipe

Homemade rhubarb wine has a sweet and tart flavor, similar to a tart apple cider. It is slightly floral, earthy, and has hints of raspberry, melon, and citrus. On the palate, it is light and refreshing with a pleasant acidity. It is not overly sweet, with a dry finish that lingers on the tongue.

Ingredients

Instructions

  1. Sanitize all equipment.
  2. Wash the rhubarb stalks and dice into tiny pieces. Put the rhubarb into the primary fermentor.
  3. Pour the sugar over the rhubarb, cover the container, and let stand for 1 day.
  4. Add the raisins, yeast nutrient, pectic enzyme, grape tannin, honey, the 5 Campden tablets (crushed) or ½ teaspoon (3.1 g) of potassium metabisulfite powder, and enough warm water to make 5 gallons (19 L), then sprinkle the yeast into the container.
  5. Let the ingredients ferment for 2 days. Strain out the juice from the pulp, removing as much juice as possible. Let the liquid sit for 3 or 4 days, then siphon the wine into a sanitized 5-gallon (19 L) glass carboy. Attach the fermentation lock.
  6. Rack again in a month and top off with water.
  7. Rack again in 3 months. When the wine is clear, bottle it.
  8. Taste in 6 months.

Why You Should Make Rhubarb Wine At Home

A wonderful way to appreciate the distinctive flavor of rhubarb and create a tasty, full-bodied beverage is to make your own rhubarb wine. Homemade rhubarb wine can be a terrific addition to any celebration and is a reasonably simple and affordable procedure to make.

The rhubarb has to be ready for fermentation first. Washing, chopping, and 30 minutes of boiling in a big pot of water are required for the rhubarb stalks. The rhubarb should be filtered after boiling, and the liquid should be chilled. In a sterile container, the rhubarb juice should next be blended with sugar and yeast and allowed to ferment. One to three weeks may pass throughout the fermenting process.

The rhubarb wine can be moved to a fresh container and let to mature when the fermentation process is finished. Depending on the desired taste profile, the aging procedure might last anywhere from one month to one year. The rhubarb flavors will soften and combine over this time, creating a wine that is smoother and more complex overall.

Making rhubarb wine at home has several advantages. In addition to being a fantastic way to use up seasonal rhubarb, cooking it can be enjoyable and satisfying. The outcome may be a mouthwatering, robust beverage that goes well with a variety of foods. In addition, homemade rhubarb wine may be kept for a long time, making it a fantastic opportunity to introduce others to the flavor of rhubarb.

Common Questions About Making Rhubarb Wine at Home

How long does it take for rhubarb wine to ferment?

Rhubarb wine usually takes about 1-2 months for fermentation, depending on the recipe and the fermentation temperature.

What type/variety of rhubarb should I use to make wine?

The variety of rhubarb used to make wine is typically the same one used to make desserts. The most common varieties are Victoria, Timperley Early, and Glaskin's Perpetual. For best results, choose a variety that is known for its sweetness.

What types of yeast should I use for rhubarb wine?

The best types of yeast to use for rhubarb wine are Champagne yeast, Montrachet yeast, or Lalvin K1-V1116. These yeast strains are known for their ability to produce high-alcohol wines with good flavor and aroma.

What type of sugar should I use for rhubarb wine?

The best type of sugar to use for rhubarb wine is either white granulated sugar or unrefined cane sugar. Both of these will help to feed the yeast and provide the necessary sweetness to the finished product.

What type of container should I use to ferment rhubarb wine?

You should use a glass or food-grade plastic container with an airlock for fermenting rhubarb wine. It is important to make sure the container is clean and sterilized before use.

Is rhubarb wine suitable for aging?

Yes, rhubarb wine can be suitable for aging. It is best to store the wine in a cool dark place and age it for at least 6 months before consumption. This will allow the flavors to develop and mellow, resulting in a more complex and balanced flavor.

How should rhubarb wine be stored after fermentation?

Rhubarb wine should be stored in a cool, dark area after fermentation. It should be kept in tightly sealed bottles and should be stored away from any light sources. The ideal temperature for storing wine is between 45 and 65 degrees Fahrenheit.

Are there any special considerations I should take when making rhubarb wine?


Yes, when making rhubarb wine, it is important to consider the acidity level, as rhubarb has a naturally high acid content. To balance the acidity, you can add sugar and other fruits to sweeten the wine.

Additionally, you should use wine yeast that can tolerate higher levels of acidity. Finally, you should ensure that you properly sanitize all of your equipment and ingredients, as rhubarb can be prone to bacterial contamination.

Conclusion

This rhubarb wine recipe is easy to make and enjoyable to drink. It has a refreshing, sweet, and sour taste that is sure to please. The spicy, fruity flavor of the rhubarb is complemented by the rich sweetness of the honey, creating a unique and delicious flavor. The light and tart flavors of the rhubarb combined with the sweetness of the honey, making this a great beverage to enjoy all year round. Thank you for trying out this rhubarb wine recipe!

Written by

John Ward

John has been a hobbyist winemaker for several years, with a few friends who are winery owners. He writes mostly about winemaking topics for newer home vintners.

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