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How to make Rhubarb wine

Updated on August 10, 2010

How to make Rhubarb wine

This time of year, late July beginning of August there is so many wines to choose from that you could make here in the UK. You have fruit and veg that are ready or most ready for picking.

Over the years I’ve loved making wine, it gives you a sense of enjoyment when you finally get round to tasting your hard work. I’ve not really had the chance to make any wine this year because of so much going on around home. What with building work around home and then work itself, nor have I have the time to get online to write. I just don’t know what’s happened to the time this year. However I would like to start making some more wine, normally I only ever make a gallon, which gives you about 4/5 bottles.

Rhubarb is a very dry white wine, which I do love. It’s been some years since I made some. All wines are very similar in making, just changing a few things that you will need to make the wine, but the process is the same. Most wines from start of making to drinking is around the year mark, some are a little shorter, maybe 9 months, but it takes time to make a good wine!

You will need:

· 5 gallon bin with a tight lid

· Fermentation jar and air lock

· 4lb’s of Rhubarb

· 6 pints of boiling water

To each gallon juice:

· Juice ½  lemon

· Juice ½  orange

· ¼  oz of wine yeast

· 2 ½ lb’s of sugar

What to do

1. Wash and slice the Rhubarb then place into the 5 gallon bin.

2. Pour 6 pints of boiling water over the Rhubarb, pressing to extract the juice.

3. Leave to stand for 4 days to infuse

4. After 4 days, strain off liquid and measure.

5. Measure the liquid and add sugar, lemon, orange juice and the yeast to the fermentation jar, place air lock and leave in a warm place (65 to 75f to ferment. when the bubbling as stopped (normally after 4-6 weeks), the wine should be then stirred.

6. Leave for 3 or 4 days to settle

7. Strain the liquid into a cask, making sure you fill it to the brim, cork and leave for 6 months to mature

8. After 6 months, pour into bottles, cork and leave in a cool dark place for a further few months at least.

After a few months it should be ready to drink. Hope you enjoy

Take care and have fun.

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    • Arren123 profile image
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      Arren123 5 years ago from UK

      Thank you Meesa78, I remember doing that too :)

    • meesa78 profile image

      meesa78 5 years ago from Pueblo, Colorado

      I love Rhubarb! Too bad it makes a dry wine. When I was growing up, my grandma had rhubarb growing in her yard. My aunt and I would take out a cup of sugar each, and start munching! Yum!

    • Arren123 profile image
      Author

      Arren123 6 years ago from UK

      Just thinking Rafael, I live in the UK and 8 pint is a gallon, I know the US gallon is different

    • Arren123 profile image
      Author

      Arren123 6 years ago from UK

      Hiya, sorry for so long in getting back to you, you should be using a gallon Fermentation jar, with the sugar and the juice this should bring it to the brim of the jar. If your using a different size jar then change the amount of water and add more fruit to begin with. I always say what ever works best for you, there is no set rules or guides. Take care and have fun :)

    • profile image

      Rafael Monzon 6 years ago

      Hello; Yes, just a q; after infusing and staining you then measure the liquid; what's the total amount needed total for recipe?thx.

    • profile image

      darren 6 years ago

      i make wine on a regular basis,i just don't know how i could wait 6 months or so for a drink....haha