Rhubarb Wine Recipe #1
Makes 5 gallons
- 12.5 pounds cubed rhubarb (cubed)
- 5 gallons water
- 12.5 pounds granulated white sugar
- 5 Campden tablets
- 50 ounces white grape concentrate
- 1.25 teaspoons grape tannin (optional)
- 5 teaspoons yeast nutrient
- 1package Montrachet wine yeast
- Starting specific gravity should be 1.090-1.095, and acid should be .60%.
- Cut up rhubarb and put in primary fermentor.
- Pour dry sugar over fruit to extract juice.
- Cover with plastic sheet and allow to stand for 24 hours.
- Put pulp in a straining bag (you can use a new laundered pair of panty hose) and add water and Campden tablets (to kill any "wild" yeasts) and dissolve well.
- Let stand for another 24 hours.
- Add remaining ingredients including prepared yeast.
- Let ferment for 48 hours.
- Remove pulp bag and squeeze as much of the juice into the must as you can.
- Stir the fermenting must twice a day to break up the "cap" that forms on the surface.
- In 3 or 4 days (or when the hydrometer reading is 1.030 or lower), siphon into a five-gallon glass jug or carboy and attach a fermentation lock.
- Rack again in 3 weeks. Make sure all containers are topped up.
- Rack again in 3 months.
- When wine is clear and stable, bottle.
- Wine may be sweetened to taste at time of bottling with sugar syrup (2 parts sugar to 1 part water). Add 2 stabilizer tablets per gallon (or follow directions on package if using powder) to prevent renewed fermentation. To preserve color and flavor, add 1 antioxidant tablet per gallon.
- Age for at least 6 months.
Rhubarb Wine recipe #2
Makes 1 gallon
- 1 gallon water
- 3 pounds light honey or 2.5 pounds sugar (honey is recommended)
- 3 pounds rhubarb stalks
- 6-ounce can frozen apple or white grape juice (optional – if used, reduce sugar or honey by 1/4 pound)
- No acid blend
- 1/8 teaspoon tannin
- 1 teaspoon yeast nutrient
- 1 Campden tablet, crushed
- 1/2 teaspoon pectic enzyme
- 1 package yeast (champagne or Montrachet recommended)
- Boil the water and honey or sugar; skim if necessary.
- Wash and cut rhubarb stalks into small pieces. Put them in a nylon straining bag and place in the bottom of your primary fermentor. With a sanitized potato masher, mash the fruit.
- Pour water and sugar over the fruit, let cool a bit, then mash it again.
- Add the apple or grape juice, if using. When cooled, add the tannin, yeast nutrient, and crushed Campden tablet.
- Cover and fit with airlock.
- Twelve hours after adding the Campden tablet, add the pectic enzyme.
- Twenty-four hours later, add the yeast.
- After three to four days, lift what remains of the fruit and let the bag drain. Don't squeeze out the bag!
- When the mix reaches a Potential Alcohol (PA) of 3 to 4%, or specific gravity of 1.030, rack in secondary.
- From there, rack as needed until fermented out and clear.
- This rhubarb wine is good dry, but you may want to sweeten it a little when bottling. If so, use 2-4 ounces of sugar in a bit of water.