Wine Time!
Here's what we did -
Here's the recipe we used - minus the campden tablets, we also added a "yeast nutrient" to help the fermentation rev up. :) We also froze, then thawed the chopped 'barb before we added the sugar, in order to get the rhubarb to release its juice a little better/more easily. Kristin has a bunch of experience making wine and said that our minor alterations to the recipe will not effect the final product negatively, but in fact make it better!. I guess we'll know for sure in 6-12 months! :)
Rhubarb Wine
Among the shelfloads of imported exotics, it's easy to overlook common or garden rhubarb. Yet this highly underrated 'fruit' has much to recommend it. Heather Mairs thinks pink.
Ingredients:
3 lb/1.25kg rhubarb
3 lb/1.25kg sugar
1 sachet general purpose wine yeast.
Procedure:
Wipe the rhubarb, but do not peel.
Chop into small pieces. Place in a large bowl and cover with sugar.
Leave overnight Until the sugar has dissolved. Strain off the syrup and cover the rhubarb with water to rinse off any remaining sugar. Add this liquid to the syrup and make it up to 1 (UK) gallon with water and a cup of cold black tea to add astringency.
Add the wine yeast and transfer the liquid to a demi-john fitted with an airlock. Leave to ferment. Using a hydrometer, Stop fermentation using two Campden tablets when the reading reaches around 1.01. Leave the wine to clear naturally; alternatively use a vegetarian clearing agent e.g. Bentonite. Pour the wine into sterilised bottles, and leave for a minimum of 3 months. If kept in a cool place the wine may be stored for up to two years.
Tags: rhubarb, wine, winemaking
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Comment by PiscesGirl on July 1, 2009 at 8:25pm - Yes Ma'am! :)
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