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.
- Wipe rhubarb; cut in small pieces and place in a large crock pot.
- Add cold water, cover closely and leave for 5 days.
- After this time, strain liquid off through a sieve or linen jelly bag.
- Press the liquid out of the pulp without allowing the later to pass through the mesh of sieve or cloth.
Measure liquid; allow 3 ½ to 3 ¾ pounds of sugar to each gallon, the amount depending on the acidity of the fruit.
- Stir well and leave for 5 days, stirring twice daily.
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.
- 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.
- Leave for 6 to 12 months.
- Sugar: 2g
- Calcium: 132mg
- Calories: 33kcal
- Carbohydrates: 7g
- Fat: 1g
- Fiber: 3g
- Iron: 1mg
- Potassium: 422mg
- Protein: 12g
- Saturated Fat: 1g
- Sodium: 18mg
- Vitamin A: 154IU
- Vitamin C: 15mg
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