Rhubarb Wines, Sherries, and/or Meads

Feijoa Blossom-Rhubarb Wine

April 5, 2001
  • 1 qt loosely packed feijoa flowers
  • 3-4 lbs rhubarb
  • 2-3/4 lb finely granulated sugar
  • 7 pts water
  • 1/8 tsp tannin
  • 1 tsp acid blend
  • 1 tsp pectic enzyme
  • 1 crushed Campden tablet
  • 1 tsp yeast nutrient
  • Sauterne or Hock wine yeast

Wash flowers and add to 1 quart water in 2-qt pan, covered, on medium heat. Bring to boil, reduce heat and simmer 15 minutes. Meanwhile, wash rhubarb and cut into 1/2-inch lengths. In primary, crush rhubarb with a piece of sterilized of hardwood (the end of a baseball bat is perfect). Strain off flowers and add hot flower-water to primary. Dissolve crushed Campden tablet in remaining cold water and pour over rhubarb. Cover primary and let set for three days, stirring daily. Strain through a nylon straining bag and squeeze as much liquid as possible from the pulp. Discard pulp and return liquor to primary. Stir in all remaining ingredients and activated yeast, making sure the sugar dissolves completely. Cover and set aside overnight. Transfer to secondary and fit airlock, but to allow for foaming during fermentation hold back a pint or so in a small bottle plugged with cotton. When ferment settles down (5-7 days), top up with reserved liquor and refit airlock. Set aside in cool place until wine begins to clear. Rack, refit airlock and top up. Allow at least another two months, making sure fermentation has ceased, and rack again. If possible, cold stabilize wine for 30 days. If you can’t cold stabilize, at least allow the wine the additional 30 days. Rack into bottles and enjoy. [Author’s own recipe.]

Rhubarb Wine

April 5, 2001
  • 6-7 lbs red rhubarb
  • 1-3/4 lbs finely granulated sugar
  • 2 large lemons (juice only)
  • water to make up one gallon
  • 1 crushed Campden tablet
  • 1 oz precipitated chalk
  • 1-1/2 tsp yeast nutrient
  • Sauterne wine yeast

Wash the rhubarb and cut into 1/2-inch lengths. Crush with a piece of sterilized hardwood (the end of a baseball bat is perfect) and put into primary. Dissolve crushed Campden tablet in gallon of cold water and pour over rhubarb. Cover primary and let set for three days, stirring daily. Strain through a nylon straining bag and squeeze as much liquid as possible from the pulp. Discard pulp and return liquor to primary. Add the precipitated chalk (obtainable at winemaking shop). The liquor will fizz, but then settle down. Wait 3 hours and taste. If oxalic acid taste is still too strong, add another 1/2 oz of precipitated chalk. Stir in all remaining ingredients, making sure the sugar dissolves completely. (NOTE: You may want to hold back one pound of the sugar and add it after fermentation is well on its way.) Cover and set aside overnight. Transfer to secondary and fit airlock, but to allow for foaming during fermentation hold back a pint or so in a small bottle plugged with cotton. When ferment settles down (5-7 days), top up with reserved liquor and refit airlock. Set aside in cool place until wine begins to clear. Rack, refit airlock and top up. Allow at least another two months, making sure fermentation has ceased, and rack again. If possible, cold stabilize wine for 30 days. If you can’t cold stabilize, at least allow the wine the additional 30 days. Rack into bottles or blend with another wine.

Strawberry-Rhubarb Wine

April 5, 2001
  • 4 lbs. freshly picked (or frozen) ripe strawberries
  • 2 lbs. fresh (or frozen) red rhubarb stalks
  • 1 cup Welch’s 100% White Grape Juice frozen concentrate
  • 6 pints water
  • 1-1/4 lbs. finely granulated sugar
  • 1 tsp. citric acid
  • 1/4 tsp. pectic enzyme
  • 1/8 tsp. powdered tannin
  • 1 crushed Campden tablet
  • 1 tsp. yeast nutrient
  • 1 sachet Red Star Côte des Blancs wine yeast

Trim all leaves from rhubarb. Do not peel, but wipe clean and cut into thin, quarter-inch lengths. Lay slices in bottom of primary and sprinkle sugar evenly over them. Cover with clean cloth and allow to sit 24 hours. The juice from the rhubarb will have largely turned the sugar to a syrup. Using a sanitized spoon or spatula, scoop the rhubarb slices into a nylon straining bag containing the strawberries (sliced if fresh, thawed and chopped if frozen). Tie closed and lay in primary. Stir in all remaining ingredients except pectic enzyme and yeast. Cover primary for 12 hours, then add pectic enzyme and stir. Recover the primary and allow to sit another 12 hours. Stir must again to ensure all sugar is dissolved and add activated yeast. Recover primary and set aside. Punch down cap twice daily for 5-7 days. Remove bag and allow to drip-drain (do not squeeze) for at least 30 minutes. Combine drippings with liquid in primary and transfer to secondary, topping up if required. When fermentation in secondary stops (3-8 weeks), rack, top up and refit airlock. Rack again every 6 weeks until wine is clear and no longer dropping sediment. Stabilize and sweeten to taste if desired. If no renewed fermentation in 30 days, bottle the wine. Age 3-6 months, but no longer than one year. [Author’s own recipe]