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Rhubarb Wine

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Sylvia Kent shares one of her favourite county wines:

  • 2kg pink rhubarb stalks                                                 
  • 250g sultanas, chopped
  • 250g bananas, peeled
  • 1kg granulated sugar
  • 3.5 litres cooled boiled water
  • 5g pectic enzyme
  • Campden tablets
  • 5g all-purpose wine yeast
  • 5g yeast nutrient

1           Make up a starter bottle to activate the yeast.



Activate the yeast starter by adding a 5g sachet of yeast and two teaspoons of sugar to a small bottle of warm water. Shake the bottle well to get it going. 

2           Wash the rhubarb, then top and tail it. Chop the stalks finely and place them in a sterilised 2-gallon fermenting bucket.

3           Add the sultanas and bananas, then pour over the cooled boiled water and stir in the pectic enzyme.

4           Add 1 crushed Campden tablet, then cover and leave in a warm place for 24 hours.

5           Add the activated wine yeast and the yeast nutrient, then leave to ferment for 3 days, keeping the fruit submerged using a weighted plate (or gently press it down twice each day as you are passing).

6           Strain the contents of the bucket through either a sieve or muslin, squeezing lightly, then discard the pulp in a compost bin.

7           Add the sugar, stirring well until it has dissolved completely.

8           Pour the strained must through a funnel into a clean and sterilised demijohn, then fit an airlock, and put it in a warm place to ferment out.

9           Once sediment has settled, rack the must into a second sterilised demijohn, add 1 further Campden tablet, then refit the airlock and repeat the process until such time as the wine begins to clear.

10         Once the wine has cleared, fit a solid cork bung and transfer to a cool place to stand for at least 9 months.

11         Bottle the wine when clear, and sweeten to taste using saccharin (if necessary).

Posted in: Home Brewing

About the Author:

Ruth Tott is the publisher of Home Farmer Magazine, and together with her husband, Paul Melnyczuk, Editor,is founder of the company. But her background is far removed having specialised in Costume History with a Post-Grad diploma in Museum Studies to boot. A far cry from looking after chickens, growing veg and making bread!

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