Rhubarb Wine

[the big lebowski]

hi all,yeah i enjoyed the book and would recomend it ,im thinking of doing a 2nd batch ,i got 3 gallons worth the 1st time and i`ve mentioned it to a few people and i think they`ed like a bottle so as ive not grown ruhbarb before i just wanted to know do i have to wait before picking the next lot ? and if i pick it all will it damage the plants ? fancy trying to get another 5 gallons,any advice welcome, cheers

[Bohobumble]

I used a recipe from John Wright, the foraging fella who hangs sround with Hugh Fernley-Whittingstall.

I was given that book, it's blummin' good, especially if you have a source of the fruit/veg needed to make the batches - it would get quite pricey if having to buy in the fruit.

I have tried several of the recipes and it is now my go-to book, apart from elderflower champagne, I use my Nanna's recipe for that.

Can't help with any rhubarb wine answers tho I will be reading replies with interest as I shall make some this year

[Hazel at the Hill]

Great sounding twist on rhubarb wine, Richie - I will be giving that a whirl this year. Thanks for posting.

[richie_f82]

Rhubarb wine

Hi all,

I've been making Rhubarb wine for about 3 years now. I used to just eat it until a former neighbour gave me 5kg's of the stuff and trying to eat that much, even over a year proved too much of a challenge!

My wine is not plain Rhubarb though, I make Rhubarb and ginger and the family go mad for it.

Here's what I do:
1.5Kg Rhubarb
1.5kg sugar
1 medium sized root of ginger (this is a personal taste thing, you can add more if you want), peeled
2 campden tablets
1 measure of pectolase
1 dose of wine yeast

Chop the rhubarb into small pieces along with the peeled ginger and put in a freezer bag, place in a freezer for a few days. This helps expand the water molecules in the rhubarb making easier work for the sugar to get as much flavour out as possible.
After a few days, take out the fruit and place in a sanitized fermentation bin with a lid, along with the pectolase and a campden tablet (crushed) and cover with sugar, put lid on and leave for another 2-4 days.

After a few days, take the fruit out in a fine sieve and wash the fruit, catching all the syrup. Pour the syrup into your demijohn as you would normally for wine and then follow normal wine making guidelines.

Takes a further 4-8 months when bottled to mature properly, if your hot off the press when rhubarb is picked then you might just get it ready for xmas, if not it will be perfect for the following summer

[reder]

very easy!
easy to stick to basic recipes, basic ingredients, basic methods

[VegiDales]

Just to say I used the CJJ recipe to make 12 bottles with my early rhubarb this year - my first home wine ever - and its wonderful! Clear, crisp and a lovely subtle taste.

[Hazel at the Hill]

Hazel, you can use grape juice but it will be from table grapes, grape concentrate is made with wine making grapes, you could stew 500g raisins in a pint of water then add the cooled water and raisins to the mix.

Thanks, Ohbeary I've learnt something new here.

The raisins are a better idea then - and as a nice example of the world all being joined-up for once, raisins are about a quid in Aldi, just like my original plan of grape juice. Marvelous!

[ohbeary]

Hazel, you can use grape juice but it will be from table grapes, grape concentrate is made with wine making grapes, you could stew 500g raisins in a pint of water then add the cooled water and raisins to the mix.

[Hazel at the Hill]

Can I hijack the thread a mo? With my rhubarb wine I always add a small can/bottle of grape juice concentrate, per CJJ recipe - could I chuck in a litre of grape juice instead (amending water added, of course)?

Without liking to be thought of as Mrs Meanie, the grape juice concentrate from Wilko is now �3 a pop; Aldi grape juice is under a quid a litre.

[ohbeary]

Betty, always persevere with a batch until it comes good, another go with different method will demonstrate which is best for you.

[Betty 1966]

Hi ohbeary,
Thanks for your replay. Just come back from a long weekend away in Whitby so have not looked at the wine yet, but thankfully it has not blown up !!!!!!!!!!!!!!!
Think I might start again with a new batch
Regards

[ohbeary]

Betty, A bit late for your last brew, hopefully it is working OK, in future try cutting up cleaned rhubarb and freezing it, when you want to use it cut a corner off the bag and stand it cut down in a large funnel to drip as it defrosts into a DJ, you will need 2kg rhubarb per gallon + 1lt white or red grape juice + 7-800g sugar, pectolase, nutrient, yeast....

[Betty 1966]

Hi hazel, Just seen your reply to late already added the stewed rhubarb to remaining liquid and added grape juice concentrate and yeast. It is now in the kitchen so hope it does not blow up in the night!!!!!!!!
Thanks for your help

[Hazel at the Hill]

Ha! Good solution, Betty! Cheers! *raise glass

I have no idea about using stewed rhubarb to make wine - think I'd eat it with custard!

I'm about to make a batch of rhubarb wine myself - I think I might do a step by step on the blog.

[Betty 1966]

Hi chick I decided to open a bottle of wine and stew the rhubarb !!!!!!
Can I use the stewed rhubarb to make the wine ?