- 4 & 1/2 lb chopped Rhubarb
- 2 very ripe Banana’s
- 1/2 lb chopped Sultanas
- 6 pints water
- rind of one Lemon
- 2 lb Sugar
- 1/2 teaspoon Tannin
- 1 teaspoon Pectolayse
- 1 teaspoon Yeast Nutrient
- All Purpose White Wine Yeast
Best to make Rhubarb Wine from mid-May to mid-June due to the high acidic content Rhubarb can contain. Unless you like drinking battery acid that is. I always try to pull any Rhubarb for wine at the end of the June & put it in the freezer.
First pick & prepare the Rhubarb.
Cut off the top 2 inches & bottom two inches to leave lovely clean stalks.
Give it a good wash (you do grow your Rhubarb in manure right?).
Chop it into smallish chunks (see photo’s).
Now bag it up & freeze (see photo’s right). Once frozen, take it out and defrost. Once defrosted put it in the freezer again and freeze. Then defrost once more. Doing this will break down the lovely Rhubarb perfectly for wine, so you end up with plenty of mushy fruit.
Defrost your Rhubarb in a sterilised bucket so you are ready to go. Once defrosted add the Sultanas, Lemon Rind, Pectolayse, Tannin.
Boil up the water & pour it into the bucket.
Stir then allow to cool (overnight is fine).
Add Yeast Nutrient then sprinkle on the Yeast.
Cover & Ferment for 7 days.
Strain, stir in the Sugar, then transfer to a sterilised demijohn.
Top up with water if needed.
Taste for dryness as you may need to add a little more Sugar (will make a stronger wine!), or use an artificial sweetener to ‘back sweeten’.
Don’t worry if it is a little acidic at this stage, if you allow Rhubarb Wine to mature it will mellow.
Ideally mature for up to a year (I bottle mine the week i make next year’s batch).