How to make rhubarb wine with alcohol

Rhubarb is a versatile and tangy vegetable that is often used in desserts and jams. However, did you know that you can also make a delicious wine out of rhubarb? Rhubarb wine is a unique and flavorful beverage that you can enjoy at home. In this article, we will guide you through the process of making your own rhubarb wine with alcohol.

Ingredients:

– 5 pounds of fresh rhubarb
– 9 pounds of granulated sugar
– 1 gallon of water
– 1 packet of wine yeast
– Campden tablets (optional)
– Citric acid (optional)

Instructions:

1. Prepare the Rhubarb: Cut the rhubarb stalks into small pieces, discarding the leaves as they contain toxic levels of oxalic acid. Rinse the rhubarb thoroughly to remove any dirt or debris.

2. Extract the Juice: In a large pot, add the rhubarb pieces and one gallon of water. Bring the mixture to a boil and then reduce the heat to simmer. Allow the rhubarb to simmer for about 20 minutes or until it becomes soft and mushy.

3. Strain the Mixture: Once the rhubarb has cooked down, strain the mixture through a fine-mesh sieve or cheesecloth into a clean container. Make sure to extract as much juice as possible, pressing the solids with a spoon or spatula.

4. Add Sugar: Measure the liquid obtained from the rhubarb and add an equal amount of granulated sugar. For example, if you have 1 gallon of rhubarb juice, add 9 pounds of sugar to it. Stir well until the sugar completely dissolves.

5. Cool and Sterilize: Let the mixture cool to room temperature. At this stage, you can add Campden tablets according to the package instructions to sterilize the wine. Alternatively, you can add 1 teaspoon of citric acid to increase the acidity level, which aids in fermentation.

6. Add Yeast: Once the mixture has reached room temperature, sprinkle a packet of wine yeast on top. Stir gently to distribute the yeast evenly throughout the mixture. Cover the container with a clean cloth or lid, but ensure it is not airtight to allow for fermentation.

7. Fermentation: Place the container in a cool, dark place with a consistent temperature between 65-75°F (18-24°C). Stir the mixture daily for the first week to allow oxygen to reach the yeast. After about 7-10 days, the fermentation process should slow down and bubbles will become less frequent.

8. Racking: Carefully siphon the liquid into another clean container, leaving behind any sediments at the bottom. This process is called racking and helps clarify the wine. Repeat this process every 4-6 weeks until the wine becomes clear and no more sediments settle.

9. Aging: After the final racking, securely seal the container and let the wine age for at least 6 months to a year. This will allow the flavors to develop and the alcohol content to stabilize.

10. Bottling: Once the wine has aged to your liking, sterilize wine bottles and carefully siphon the wine into them, leaving about an inch of headspace. Cork the bottles tightly or use screw caps for sealing.

11. Enjoy: Rhubarb wine is best enjoyed chilled. It can be enjoyed on its own or paired with various dishes, similar to other fruity wines.

Making your own rhubarb wine can be a rewarding and exciting process. From preparing the rhubarb to bottling the final product, the journey to homemade rhubarb wine offers a unique and flavorful experience. So why not give it a try and impress your friends and family with your own homemade rhubarb wine? Cheers!