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Rhubarb Wine

Please follow the Basic Steps in Fruit Winemaking instructions on our Resources Page.

 

Recipe Volume is 1 Gallon, multiply the ingredients (except the yeast) by the number of gallons you wish to make or based on the amount of fruit you have.

Note: 1 packet of yeast will effectively ferment up to 5 gallons.

 

Ingredients:

2½ to 4 lb.  Rhubarb

2½ lb.  white granulated Sugar or until Specific Gravity is 1.095

1  tsp.  Acid Blend Powder

1  tsp. Nutrient Powder

1  Campden Tablet

½  tsp. Pectic Enzyme

¼  tsp.  Tannin Powder

¼  tsp.  Energizer Powder

½  tsp. Anti Oxidant

Add enough water to make 1 gallon

Wine Yeast

 

Helpful Hints  -  Because of the oxalic acid present in rhubarb It is best to ferment just the juice, and not on the pulp.  Never use hot water with rhubarb.  When harvesting late in the summer, cut about 1 inch of stem with the leaf.  Cut up rhubarb and put into your freezer for at least a few days, it will yield more flavor.  Can be frozen repeatedly.

 

We suggest a Starting Specific Gravity of 1.095 for 12.5% Alcohol by Volume Potential

Suggested Fruit Acid should be .5% to .6.0%

 

Method

Thaw out the rhubarb.  Pour sugar and pectic enzyme powder with the crushed campden tablet over the rhubarb in the primary fermentor to extract the juice.  Cover with a lid.  Let stand for 24 hours, then strain out the fruit and press very dry.  Mix all other ingredients except wine yeast in primary fermentor.  Gently add the yeast to the must.  Cover with plastic sheet. Ferment for 5 to 6 days, or until Specific Gravity is 1.030.  Rack into secondary fermentor and attach fermentation lock. Rack after the first week, then one week later and again in two weeks.  Rack every two months until the wine is clear and no sediments are formed on the bottom.  When wine is clear and stable, bottle.  Wine may be sweetened to taste at time of bottling by adding a sugar syrup (two parts sugar to one part water), after first adding ½ tsp. of stabilizer per gallon.  Also, add ½ tsp. of anti-oxidant per gallon to preserve the color and flavor.

 

Age 6 months or more.

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