How To Make Rhubarb Wine

With its beautiful crimson hue and unique taste, rhubarb wine is a delightful addition to your home wine collection. This article will guide you through the exciting process of making rhubarb wine from scratch. Follow along with our simple step-by-step instructions and informative tips to create a wine that your friends and fellow wine enthusiasts will surely raise a toast to!

Preparation

Gathering Your Ingredients

• 4 lbs of fresh rhubarb
• 2.5 lbs of granulated sugar
• 1 gallon of water
• 1 package of wine yeast
• 1 tsp of yeast nutrient
• 1 tsp of pectic enzyme
• 1 Campden tablet

Gathering Your Equipment

• Large non-reactive pot for boiling water
• Large fermentation bucket with lid
• Airlock & rubber bung
• Strainer or cheesecloth & funnel
• Large stirring spoon
• Hydrometer & test jar
• Wine bottles & corks
• Hand corker

Step-by-Step Instructions

Step 1: Preparing the Rhubarb

• Wash your rhubarb thoroughly and chop into small pieces, discarding the leaves.
• Transfer the chopped rhubarb into the fermentation bucket and crush it lightly with a wooden spoon or similar utensil.
• Add the sugar and mix well.
• Cover the bucket and let it sit for 24 hours. This will allow the sugar to draw out the rhubarb’s natural juices.

Step 2: Preparing the Yeast

• Hydrate the wine yeast according to the package's directions. Usually, this involves dissolving the yeast in a small amount of warm water or juice.
• After 24 hours, add the pectic enzyme and the hydrated yeast to the rhubarb-sugar mixture. Mix well.

Step 3: Fermentation

• Bring the gallon of water to a boil. Once boiling, pour the hot water over the rhubarb mixture in the fermentation bucket. Stir well.
• Crush the Campden tablet and add it to the bucket to help sterilize the mixture. Stir again.
• Cover the bucket and let it sit for another 24 hours.
• After 24 hours, add the yeast nutrient and stir the mixture. Attach the airlock and rubber bung to the bucket lid.
• The fermentation process should last about 14 to 21 days. Check the airlock periodically for signs of activity, like bubbling or foaming. Use a hydrometer to measure the wine's specific gravity, which should be between 0.995 and 1.010 when fermentation is complete.

Step 4: Racking and Aging

• Once fermentation is complete, carefully strain the rhubarb wine into a clean, sanitized carboy, leaving behind any sediment in the bucket.
• Attach the airlock and rubber bung, and let the wine age for at least three months.
• During this time, transfer the wine to a clean carboy once or twice to help clarify and remove sediment. This process is known as racking.

Step 5: Bottling and Corking

• Once the wine has aged and cleared, siphon it into sterilized wine bottles.
• Use a hand corker to insert sanitized corks into each bottle. Store the wine in a cool, dark place to age for at least six months before drinking.

How To Make Rhubarb Wine Example:

Your first batch of homemade rhubarb wine may not turn out perfect, and that's okay! Learning how to make wine takes time and practice. As you experiment with different ingredients and techniques, you'll soon find that you have created a unique and delicious wine that reflects your personal tastes and preferences.

Give yourself a well-deserved pat on the back for taking on the exciting challenge of creating your very own rhubarb wine! Don't forget to share your experience with fellow wine lovers and invite them to try your homemade creation. Continue exploring the world of wine by checking out more articles, tips, and tasting events at Black Wine Club. Remember, wine is best enjoyed in good company – so raise a glass and make some lasting memories!