Recipe For Making Rhubarb Wine 6 or 12 bottle Kits

rhubarb-wine-recipe

Recommended Equipment

Makes 4.5 litre (one gallon) Makes 10 litres (2.2 gallons)
10 litre plastic bucket with lid 10 litre plastic bucket with lid
5 litre plastic (or 5 litre Glass Demi John) 10 litre plastic bucket and lid drilled
Bung and Airlock for container Bung and Airlock for container
Small Fine Nylon straining bag Small Fine Nylon Straining Bag
Siphon and U Tube Siphon and U Tube
Hydrometer with trail case Hydrometer with trial case
Thermometer Thermometer
Funnel Funnel
Steriliser Steriliser
One Litre plastic food grade jug One Litre Plastic food grade jug
5 x 1Litre Plastic PET Bottles 10 x 1 Litre Plastic PET Bottles

 

Ingredients for both sizes

Camden Tablets
Country Wine Yeast
1 kilo of sugar
Yeast Nutrient
Pectolase
Finings
Potassium Sorbate
400gm White Grape Juice Concentrate

For 10 litres just double up the volumes.

You will need about 2 to 2.5 kilos of Rhubarb. Trim off the white base and the leaves at the top from the stalk and wipe clean. Chop the Rhubarb into small pieces.

Making Instructions (Recipe)

Make sure all the equipment that comes into contact with the wine is Sterilised before starting.

1. Put the chopped Rhubarb and add 3 litres of boiling water into the 10 litre plastic bucket. Allow to cool. When the temperature has dropped to between 20 and 25C add the grape juice and a teaspoon of Pectolase. At this point feel free to add anything that you might think might enhance the wine and give it more flavour. The sort of things is Bananas Raisins

Sultans Cranberries Blueberries. If they are hard adding at the time of boiling water at the start if soft they can go in now. Cover loosely with the lid and leave for 3 days (temperature between 20-25C).

2. Pour the juice through the straining bag into the demi john (or second bucket) and then dissolve half the sugar(500gms) in 500mls of boiling water. Allow this to cool below 25C and add to the Demi Jo Add the Yeast and a teaspoon of Yeast Nutrient. Fit the airlock half filled with clean water. Leave to ferment for 5 days. Now add the extra sugar (500gms) and when the frothing dies down top up with water (20C) to just below the neck of the demi john (10 litre on the bucket).

3. Leave until fermentation is complete (depending on the temperature). This will normally be when the airlock has stopped bubbling but always use your hydrometer to make sure. It’s should be around 1.000 or less on the scale and will show the same reading for a few days.

4. Siphon the wine off the sediment back into the sterilised bucket leaving the sediment behind. Clean out the Demi John and then pour the wine back into it from the bucket. Add a Campden tablet (one per 5 litres) and a teaspoon of Potassium Sorbate. Stir or shake well several times. We need to get rid of the carbon dioxide in the wine before adding the Finings. Once done add the Finings. Leave in a cool place to clear. When clear you can then bottle your wine. See our guide on bottling.

5. If you want sparkling wine do not add the Campden or Potassium Sorbate or Finings. Now here comes the clever bit. The yeast has done its work and converted all the sugar to alcohol. We are now going to put the wine into bottles. These need to be designed to hold pressure. Any bottle that has had a fully carbonated fizzy drink is good or champagne or beer bottles. Simply siphon the wine into the bottles to within 25mls of the top. Now we are going to add a teaspoon of sugar to each bottle. This will wake up the yeast and it will start the fermentation off again. This gives the wine the necessary gas to be carbonated. Screw the caps on and leave the bottles in a warm place for 5 days to get this process working. Once done we can transfer the bottles to a cool place to clear. If you find the PET bottles start to lose their shape with all the pressure just slightly release the pressure by unscrewing the cap a little. When pouring we need to be careful not to disturb the sediment in the bottom of the bottle. Once the pouring process is started then don’t stop. Easiest if you go into a jug.

Rhubarb Wine is quite a sharp drink, so we would not recommend adding any extra acid. It’s a great wine for blending and using as a sparkling wine.

General Guidelines for Fruit Wines

Always try to make sure the fruit is clean and bug free

Make sure all the equipment that comes into contact with the wine at any stage of the process is clean and sterilised.

Use a hydrometer and thermometer at all times Check out the Guides on the web site.

Make sure when shaking a Demi John made of glass that you always release the pressure between shaking. Glass Demi Johns can build up a lot of pressure and can crack or split if this is not done.

When bottling the wine see the Love Brewing videos on “Cleaning Bottling Corking and Storage”.