Making Rhubarb wine. Simple recipe
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- Опубліковано 7 вер 2024
- This simple rhubarb wine recipe is so simple to make, ideal for using up your rhubarb. Why not make a few gallons of this wine at home.
Full ingredients and recipe can be found here:-
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Hello All,
Today we have mostly been making (and drinking) Rhubarb wine! Come and join us as we brew up a few gallons!
James & Dee
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The taste test and review of this delicious rhubarb wine can be found here:- ua-cam.com/video/PxdcEh0Nrvc/v-deo.html
What you could try that I've seen before is to let the rhubarb macerate in the sugar for 24hrs this will draw out a lot of the juices in the rhubarb and you should get the colour also. I've done this with strawberries and they taste more like a strawberry as it almost intensifies the flavour.
I add a little boiled and mashed beetroot to give a pink tint. Very little needed, too much and you'll taste it. Just enough and you'll get the pink color similar to spring harvested rhubarb.
You've got some great looking rhubarb. it must like your environment. The wine making is interesting
I love the way you explain the whole process! May I request a video that shows more in depth things you normally don't mention? Such as the use of those campden tablets, sanitizing equipment, how many days to leave it fermenting before you seive, how to tell it's ready to be bottled.. you know, the boring strategies that wouldn't be boring for a newbie such as myself? Thanks!
I've used this recipe for four years now. The longer this sits the better it gets. When I first tasted it I did not like it but after sitting for two years and chilling it I think it is a very good wine.
Last year made rhubarb wine from sugar and air borne yeast and must say its the best wine I have ever tasted. Will be doing that again this year, only, it will be in larger quantity:) Will also be propagating more rhubarb plants so the soil doesn't get too depleted of nutrients.
I'm going to make this with my rhubarb that i just harvested! Thanks for the great recipe!
Hi James, I made this wine...got it into demijohns yesterday and had a wee taste...wow!!! I can see me making a lot more of it this year! Thanks
Did you need to strain yours?
Now I must grow lots of rhubarb! It looks lovely!
My two grandad's used both make wine out different fruit and veg in their gardens but I never knew how they made it until now. Cheers
I love rhubarb! I love wine! I wish rhubarb would grow for me in this heat!
Hello! Love the channel!
Ive followed your recipe..and well..now it needs to be strained as the rhubarb has disintegrated.
How did you strain yours?
Great channel - have you ever made Swiss Chard wine. Be similar to Rhubarb, taste better ???
Thanks for sharing your knowledge with I am from Sri Lanka in my country we have this plant but we don't know what we can do with it
You can bake a rhubarb crumble and have it with vanilla ice cream
I love your accent, what part of the UK are you from ?? Also do you think I could make this wine in a Chinese pickling crock and secondary question, how do you clean demi jhons ??
Where do you get those wonderful glass jugs?
That’s some nice looking rhubarb you have!
Hi. I make this and some other wine last summer but it won’t seem to de gas, it’s still bubbling slightly in air lock. I’ve tried using the whisk on drill but it doesn’t seem to have made any difference. Any ideas please as I would like to bottle it for summer?
Just to clarify please once 3 days pas in bucket do I add on water to sirup or it goes as it is in to demijohn? Thanks again
Just what I was looking for. Ta very much :)
Thanks for your video I’m making it now following your recipe, what alcohol percentage you get on this one ? Thanks again 👊🏻
I enjoy your videos. With your rhubarb apple wine you let the sugar extract the rhubarb juice. Curious why you did not do that on this video.
Was that 2, or three gallon?
At the beginning it said to fill to the 2 gallon mark, but then ended up with 3 gallon jars on the table
Awesome man thanks for the tips 👍
Interesting! I chopped my rhubarb added sugar and let it stew covered for 2 days so it can draw out all the juices. Then strained it all into a carboy and added my yeast and yeast nutrient. Thats when I let it really ferment. once its done doing that a week or so I tube it into my bottles where it clears! mine was ready in about 2 weeks!! crystal clear! Not sure why you need to wait 3 months...mine stopped bubbling after 2 weeks
Hi what's your recipe you go by please? Thanks Rachel
Wow thanks
U made two rubar wine videos in different ways lol I like the method
Do you degass your wine to release suspended co2? If so what's your method, I've been stirring my wine with a spoon handle for an hour also worried about oxidation. I would love your input if it helps me make a better wine
Please tell me if you found a solution as I’m having the same problem.
So I made enough rhubarb for 2 &3/4 demijohns would I be right in saying to add sugar water to top up the second demijohn ?
I kinda took that tip on another wine you did but although one is happily bubbling away the one with sugar water top up doesn’t appear to be doing anything?
What would you recommend? a small amount of yeast maybe??
How did you both go about getting over there we live in west midlands uk and really love the idea of this way of lofe on isle of muck or isle of rum but no idea how to get started x
I’ve just racked up a rhubarb wine using your ingredients unfortunately I spilt some 😢 I have no sugar left what is best to add to the wine to prevent a big gap at the top of the demijohn? Or is that ok ?
Hi chap, I'm following your recipe as I love its simplicity. Can I ask why bananas and tea? None of the other online recipes do it and I wondered what you found makes them important ingredients.
Hello, Pleased you are enjoying the recipe. The tea is a great source of tannin for the wine, and adds complexity to the finished bottle. Homebrew shops do sell powdered tannin to achieve a similar result, but, I like to use tea as most households have tea as a staple!
The banana adds flavour and body to the wine, brings out a bit more of the rhubarb flavour :)
Happy Homestead , I only got 2 demijohns out of it and filled them to an inch from the top now they’re bubbling out. I did use a sparkling wine yeast. Do you think I should move 1/4 from each of them into a third demijohn?
Ignore me. I hadn’t added enough water. Problem rectified.
Hi, I am loving therustic simplicity of this recipe. Being new to this brewing malarkey (first batch of mead gurgling away), please can you provide a little more detail (or link) as to what happens now!? How long does it ferments for in demijohns - simply until the bubbles stop? Do I need to let it settle after that before siphoning in to bottles? If I do, once bottled, how long until it is ready? I have many questions....!!?? Thanks Daniel.
Hello Daniel and welcome to the somewhat addictive world of homebrew! Mead is a very good place to begin!
Each wine is different when it comes to fermentation - mead does seem to take a while for the bubbles to stop. You can either wait until the bubbles have stopped indeed - less than one bubble every 3 minutes of so, or you can check the sugar level of the wine using a hydrometer. There are many many many videos about how to use them... Personally, I watch the bubbles!
Once it has finished fermenting in the demijohn, you should syphon the liquid off of the lees - the layer of the sediment at the bottom, and into another demijohn. This gives you the opportunity to have a taste, and back sweeten if you wish.
You may want to let it sit in the second demijohn for a few more weeks just for any further sediment to settle. It's at this stage you could add some wine finings to help clear the wine. Wine making is a slow process!
Once you are happy with how clear / bright / shiney the wine / mead is - go ahead and bottle. Wines do mature faster if left in bulk, so if the demijohn is not needed for another batch, leave it in there for as long as you can before botteling.
Most of my wines, I don't mature for too long, a few weeks. I do try to tuck a few bottles away as they get better the longer you leave them!
With mead, a lot of people say you should mature it for a year! It's hard, especially when it's your first batch and you want to test the results!
Hope this has helped a littl, and keep me updated with the progress!
Great, thank you - I'll likely have even more questions... For now... Did you say 6(!) Kg of rhubarb...for 2 gallons (2 demijohns) worth...?
No worries :) Fire away wih any questions! I did use 6kg for two demijohns indeed. Rhubarb grows like a weed up here so this was a very full bodied wine. 1.5kg per gallon will create fab results as well - so you can get twice as drunk with the same rhubarb!!
Great! What kind of % were you getting? Also, and this may be more generally brewing question so please direct me elsewhere as needed.... With my mead, I simply ferment out the sugars...so no finings, no campden tablets...just ferment, siphon, settle and wait. Is that ok with the rhubarb? Thanks so much!
The abv % for most of my wines sit in the region of 13-15%, some, like banana where I use a desert yeast are a wee touch higher :)
Campden tablets can be useful, and many would advise using them. They are great for killing off any natural yeasts that may reside on fruit that you use - and also for killing any remaining yeast after a wine has fermented out. The last thing you want is a bottle exploding due to a fermentation happening in a wine bottle! Generally though, if it has fermented right the way out and there isn't any sugar left - it's not a problem.
Same principles with most wines indeed.
Wow, you use twice the rhubarb I usually use for wine. I have always used 1.3-1.5kg per gallon. Might give it a try with more this year (it grows like the clappers anyway)
It makes the wine fuller, rounder and more. . . rhubarby! :D Why not throw it all in! Give it a go, see what you think. . .
Happy Homestead will do, I have just under 3kg in the freezer so could give it a go (just means I get 1 gallon instead of 2, but quality over quantity I suppose)
Hi, how much water do you use for 6 kilos of Rhubarb? Thanx 😀
I'm want to make my first batch???
I've never even heard of this - looks great! Is there a purpose to the banana other than flavor? Could you add strawberries to make strawberry rhubarb wine?
Rhubarb is a very versatile wine, and can be blended with loads of flavours! I would think that strawberries would go very well indeed!
The banana is used to add a bit of depth of body to the wine :)
Bananas are loaded with potassium. Rhubarb has a low pH. I used the bananas to raise the pH...the fact that I could taste the banana was a bonus.
Nice
What happened to the sultanas in the video?
Do you leave the wine in the carboy to age or do you bottle once clear and age in the bottles?
Hello - I normally leave the wine to bulk age in the carboy for as long as I can - I think the wine ages better that way, but bottle aging is also great!
@@HappyHomestead ok sounds good. Also how many times do you rack? When you rack what do you fill the head space with? Thank you for replying.
Bananas in wine? huh I've never heard of that.
And 3 months to ferment? wow that seems like an incredibly long time. You don't get any infection problems?
Interesting
do you need Bananas? As I'm allergic to them is there an alternative or are they essential?
Bananas are not essential, they do add a certain amount of body and vinosity to the wine, but you can get a similar result from a cup of raisins or sultanas. Only time bananas are essential, would be in a banana wine 🍌🍌🥂
@@HappyHomestead lol thanks for that :-) Your videos are very informative and I remember my Auntie who lived on The Isle of Skye used to make her own wine. Got the hone-brewing bug starting to grow lol
I have two large rhubarb patch's strawberry and common old fashion..I might like to try this..Never drank wine before..I just subbed your channel. El come on over to mine you might find Something you like if so hit that bell thanks flr sharing
do you use camped tablets?
I sure do to sterilise the equipment and at the end of the wine making process to help stabilise the wine.
Hi, I'm not trying to slag you off or anything...I actually hit the like button for this video....but there's something wrong with your figures. Did you mean to say "fill it up to the THREE gallon mark rather than TWO?? Otherwise it doesn't all add up. If you fill the bucket up to the TWO gallon mark (less than 10 litres!!) after you remove the solid matter (rhubarb and bananas) three days later you have about 13 litres of liquid left in your 2nd bucket. Also, your demijohns you siphoned from the 2nd bucket look like 1 gallon demijohns (4.5 litres). So how could you fill up 3 demijohns with liquid when you started off with 2 demijohns worth of matter, including rhubarb and bananas? I'm actually in the process of making this, but I'm going to fill the bucket up to the 3 gallon mark, because otherwise you're after defying the laws of physics.
Hi, yes I did. However it's still at the fermentation stage so I can't tell you if it was the right thing to do. But if you look at the math ad the video it seems like the only logical conclusion. No reply from the creator of the video though which is a bit disappointing. Sorry I can't be of more help.
He did say he would be adding more sugar, if he added sugar to saturation point that might account for the increase in volume.
@@mikemccarthy4148 Not THAT much sugar, otherwise you'd be drinking syrup?
No, I made it at 3 gallons and it actually turned out pretty good 😊