This rhubarb wine recipe will make a medium wine that’s more delicate than you might expect from a humble country wine based on a full-flavoured fruit. It’s great for using up tough large stalks that should have been picked some weeks earlier.
And yes, technically rhubarb is a vegetable but I believe if you can eat it with custard, it’s a fruit 🙂
There is information on how to grow rhubarb on the Allotment Garden website. It’s often neglected at the far end of the vegetable plot, but properly looked after it’s a very productive plant.
Rhubarb Wine Recipe
Ingredients for Rhubarb Wine Recipe:
- 5 lb trimmed rhubarb stalks
- Campden tablets
- 3 lb sugar
- ½ pint strong tea
- Wine yeast
- Yeast Nutrient
Method for Rhubarb Wine Recipe:
- Wipe the rhubarb sticks and chop into small chunks. Crush with a rolling pin, avoiding losing any juice.
- Put into a fermenting bin and pour on 5 pints of cold water. Add 1 campden tablet, crushed and dissolved in a little warm water to kill any wild yeasts.
- Cover and leave for 3 or 4 days, stirring a couple of times a day.
- Strain and press the rhubarb dry and return the liquor to a clean fermenting bin.
- Boil the sugar in 2 pints of water for 3 minutes and, when cool, mix into the liquor.
- Add the tea, yeast and yeast nutrient and cover.
- Allow to ferment for 4 days, stirring daily.
- Pour carefully into a gallon jar, leaving as much deposit behind as possible.
- Fill up the jar with cooled, boiled water to where the neck begins.
- Fit a fermentation lock and leave until fermentation has finished.
- Rack, as necessary, and add 1 Campden tablet after the first racking.
- Syphon into bottles.
Makes 1 gallon of rhubarb wine. It usually needs a good year to develop when bottled and comes into its own in the second year.