Rhubarb Wine Recipe

[wulliemc]

Hi,

Anyone have one of these? I just saw a post on freecycle for 4lbs of rhubarb and am curious as to what it could do for me?

W

 

[spudbasher]

My first rhubarb is just about ready, never made it before but as it has a high acid content I am going to try to counteract that with different fruit . Peach is supposed to be a good partner as is apricot( bit dear so I think tinned peaches for me) ,also thought i,d try it with ribina . There are loads of recipes out there,apple and rhubarb is supposed to be good so maybe adapt a turbo cider recipe :shock:

 

[HLA91]

I have a recipe from my cjj berry book which is on my lap but I'm on my phone browsing so typing would be a pita but using Google with the terms "cjj berry rhubarb wine" I came across this. http://www.growfruitandveg.co.uk/grapev ... 13228.html
Hope it helps

Let us know what you do

 

[Moley]

Wulliemc: If you haven't got a copy of CJJ Berry's “First Steps in Winemaking”, get one. The basic information is still sound and there's a good selection of recipes, although some of his sugar levels are a bit high.

Also, try a forum search for rhubarb, restrict it to topic titles and show results as topics.

Take a look at this one but note that Muddy's recipe should read “top up DJ to the shoulder”.

 

[user 1290]

My rhubarb's only about 150mm max high!

After making rhubarb wine for several years using that sugar extraction method which produces a colourless brew, last year I tried the freeze/thaw/drip method.

Slice the stems (don't use the ends) and freeze. Then de-frost and they'll release nearly 50% by weight in pure, clear juice. If you've got a press you can get then quite a bit more out, but it will be slighty more cloudy and not produce quite as crisp a wine, but will still be pretty good.

I then used 1 pint of rhubarb juice with 1 litre WGJ & 1 litre apple juice to produce a crisp white wine with a rhubarby flavour.

 

[hedgerow pete]

heres mine it will produce a very quick to finish german dry white wine, its our vin ordinare at our house we also use it for the base of our champange wines to

1 kilo of rhubarb
1 litre of cheap white grape juice ( red juice gives you a rose finish, lovely)
1 kilo of sugar
tea spoon of citric,
yeast etc

freeze the rhubarb for three days to shatter the cells, throw the whole lot into the bucket add the hot water and a spot of meta sulf wait for it to defrost and then add the sugar and juice and yeast. leave it in the bucket for four days to realy work on the ingreadiants and then drain through a sieve into a dj

stop it at 1006 and leave to clear , 3 weeks normaly, it wont keep past a year but we never give it time to wait that long.

it should come out like a medium dry german wine liebframilch.

like i say we make gallons of it