Rhubarb Wine Recipe

Recipes.net Team
Recipes.net Team Published May 1, 2020

This wine cooks first in a crockpot for 5 days, then ages for 6-12 months. Worth the wait, but plan ahead!

How To Make Rhubarb Wine

An interesting introduction to making your own rhubarb wine. I takes 5 days to make but the smooth and dry tasting brew made with the subtle tartness from the rhubarb definitely makes this worth trying.

  • 10 lb rhubarb
  • 2 gal water
  • sugar
  • 1 orange (finely peeled rind)
  • 1 lemon (finely peeled rind)
  • ½ oz ginger root
  • 1 oz Isinglass
  1. Wipe rhubarb; cut in small pieces and place in a large crock pot.
  2. Add cold water, cover closely and leave for 5 days.
  3. After this time, strain liquid off through a sieve or linen jelly bag.
  4. Press the liquid out of the pulp without allowing the later to pass through the mesh of sieve or cloth.
  5. Measure liquid; allow 3 ½ to 3 ¾ pounds of sugar to each gallon, the amount depending on the acidity of the fruit.

  6. Stir well and leave for 5 days, stirring twice daily.
  7. On the 5th day pour the liquid into a clean cask, dissolve the Isinglass in a little warm water, add this, the root ginger, and the orange and lemon rinds, cover the bung hole tightly with a cloth.

  8. When liquid ceases to work or bubble, remove the ginger and lemon and orange rind and either bung the cask securely or pour off the wine and bottle it.
  9. Leave for 6 to 12 months.

How To Make Rhubarb Wine

0 from 0 votes

An interesting introduction to making your own rhubarb wine. I takes 5 days to make but the smooth and dry tasting brew made with the subtle tartness from the rhubarb definitely makes this worth trying.

Preparation Time: 25 mins
Steep Time: 5 days
Total Time: 5 days 25 mins
Serves:

Ingredients

  • 10 lb rhubarb
  • 2 gal water
  • sugar
  • 1 orange, finely peeled rind
  • 1 lemon, finely peeled rind
  • ½ oz ginger root
  • 1 oz Isinglass

Instructions

  1. Wipe rhubarb; cut in small pieces and place in a large crock pot.
  2. Add cold water, cover closely and leave for 5 days.
  3. After this time, strain liquid off through a sieve or linen jelly bag.
  4. Press the liquid out of the pulp without allowing the later to pass through the mesh of sieve or cloth.
  5. Measure liquid; allow 3 ½ to 3 ¾ pounds of sugar to each gallon, the amount depending on the acidity of the fruit.

  6. Stir well and leave for 5 days, stirring twice daily.
  7. On the 5th day pour the liquid into a clean cask, dissolve the Isinglass in a little warm water, add this, the root ginger, and the orange and lemon rinds, cover the bung hole tightly with a cloth.

  8. When liquid ceases to work or bubble, remove the ginger and lemon and orange rind and either bung the cask securely or pour off the wine and bottle it.
  9. Leave for 6 to 12 months.

Nutrition

  • Calcium: 132mg
  • Calories: 33kcal
  • Carbohydrates: 7g
  • Fat: 1g
  • Fiber: 3g
  • Iron: 1mg
  • Potassium: 422mg
  • Protein: 12g
  • Saturated Fat: 1g
  • Sodium: 18mg
  • Sugar: 2g
  • Vitamin A: 154IU
  • Vitamin C: 15mg
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