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Rhubarb Wine

rhubarb

This recipe makes one imperial gallon. To make more than one gallon multiply everything except the yeast by the number of gallons you want to make. The yeast is enough to make up to five gallons.

4 lbs. rhubarb
4 cups of sugar
1/2 tsp grape tannin
1 tsp pectic enzyme
1 tsp yeast nutrient
1/2 tsp yeast energizer
1 pkg Lalvin EC-1118 wine yeast

Wash rhubarb and cut it into 2 inch chunks and slice each chunk into three. Freeze the chopped rhubarb and thaw before using.

For each gallon:

  • Place the thawed rhubarb into a plastic bucket.
  • Add the sugar and other ingredients and top up to one gallon with water.
  • Sprinkle the yeast on top. Wait one hour then stir.
  • Ferment for 7 days then strain the wine off into a glass jug.
  • Top the wine up with pre-boiled cold water.
  • Attach an airlock and let the wine stand for thee weeks then siphon it into another jug.
  • Top up with cooled pre-boiled water and attach the airlock then move it to a cool place.

Mature the wine for six months making sure to keep water in the airlock at all time.

Add one Campden tablet and bottle. You can filter the wine if you wish. If the wine is too dry you can add wine sweetener and conditioner.