Topic: As requested by cefer - rhubarb wine

[jennym]

My very basic way to make rhubarb wine:
Chop up rhubarb & fill a bucket, pour on boiling water to just
cover it, let cool, add yeast when blood temperature, leave 3 days in bucket well covered, strain off the liquid, mix with 1.5 kg sugar and dissolve it, put into demijohn, add airlock and wait about six weeks. Syphon off into clean bucket leaving sediment behind, clean out demijohn, put wine back, let it settle, if any more sediment then syphon off again. Keep in & pour straight from demijohn, or sterilise and bottle.

There are probably other ways, but this works for me.

[Derekthefox]

I think the simple methods normally work best.

My variation on that method, I used cooled boiled water, I have no idea whether this does actually make a difference. I use about 5 lb (2kg) of stalks. 1.5kg of sugar seems quite high to me, I use about 1.25kg, so all the sugar is consumed, but the wine is not excessively strong ...

I have 3 gallons that may never get into bottles ...

Derekthefox :D

[cefer]

Thanks for that Derek

Gill

[undercarriage plan]

We tend to chop up the rhubarb, put it in huge bucket, then add the sugar and nothing else for few days as the sugar draws out the liquid from the rhubarb, seems to work really well too......hic.... ;) Lottie

[Derekthefox]

Well my first gallon was started about the middle of May. I drank the last of it last night ...

I tend to store it in plastic pop bottles so it is easy to drop in the freezer to chill. No worries with cracked glass. Would get the decanter out for dinner parties of course ... but then never had a dinner party so thats pointless info really ...

Derekthefox :D

[Delilah]

I ve got 2 gallons ready to bottle but might not bother with bottling if its that good!!!!!!!!!!!!!