Rhubarb Wine Recipe - Stewed Method
Follow our recipe on how to make Rhubarb Wine to create a fantastic, delicate, refreshing wine, that is almost clear, with a beautiful pink hue. Serve chilled, it's great on its own or with a zesty salad, cajun chicken or something spicy.
It's easy to make and gets rid off all that rhubarb.
You will Need
1.4kg (3lb) Rhubarb Stalks
1.4kf (3lb) sugar - 50% Supermarket (granulated) Sugar, 50% Brewing Sugar
4.5 litres (1 Gallon) Boiling Water
White Wine Yeast
Preserving Pan / Large Saucepan
WARNING - DO NOT USE THE LEAVES - THEY ARE POISONOUS!
Remember to sterilise all equipment before use.
Chop the stalks into 1 inch sticks.
Bring 4.5 litres of water up to the boil.
Put the rhubarb carefully into the boiling water and turn down to a simmer for around 25 minutes until the rhubarb is falling apart.
Strain into your fermenting bucket through the straining bag, to remove the rhubarb keeping the juice.
Add the sugar to the hot rhubarb juice and stir until dissolved.
Put the lid on an allow to cool to 20°C.
Once it is cool, take a sample and a specific gravity reading with the hydrometer and save this reading for later.
Add the pectolase, yeast nutrient and yeast to the rhubarb juice and stir.
Put the lid on loosely and transfer to somewhere warm (approx 20°C) for 7 days.
Transfer the wine into a demi-john to the top of the shoulder. Fit a bung and airlock (half filled with steriliser water) and transfer to a cool corner in the house, ideally between 18°C and 22°C to allow for the the fermentation to complete. This can take up to 4 weeks.
Once the fermentation has completed, rack the wine off the sediment into a clean, sterilised demi-john. Add 1 crushed Campden tablet and stir. Refit the airlock and leave to clear.
This wine should be almost colourless, with only a slight hint of pink.
Once clear, take the final hydrometer reading. This will tell you the proof of your finished wine.
Bottle and leave for 6 months.