Christine's Product Reviews

If you want to learn how to make rhubarb wine, read on. This recipe is not difficult to master and the resulting wine is beautiful. This rhubarb wine recipe uses a reserve juice which is frozen when the wine is first made and added at a later stage. This makes the wine fruitier and sweeter. Do not add the sulfite or Campden tablets when you first make the wine, else it will reduce the rhubarb flavor.

Use small stalk red rhubarb for a superior taste and use young rhubarb if possible, for the same reason. Rhubarb is quite acidic which means you need to make a good yeast starter to add to the mixture, else it can be tricky to get the fermentation started.

The following sweet rhubarb wine recipe does not call for many ingredients. In fact all you need is rhubarb, sugar, yeast, and yeast nutrient. All the flavor comes from the fermentation of the rhubarb, so you can see how important it is to use good quality rhubarb. Making your own wine is easy and anybody can do it. If you have never made your own wine, you might want to talk to a wine-making friend and get some further tips about this fun hobby.

Sweet Rhubarb Wine Recipe
Summary: We know wine can be made from many different things but did you know you can make a lovely vintage out of this year’s rhubarb crop. One of the nice things is rhubarb is able to be picked early in the season so not long to wait.
Cuisine: American
Recipe type: wine
Serves: 6
Prep time: 
Total time: 
  • 14 ½ lbs Canadian Red rhubarb
  • 1 ¼ teaspoons yeast nutrient
  • 1 package Cote de Blancs yeast
  • 14 ½ lbs sugar
  1. Thinly slice the rhubarb and put it in a glass or stainless steel pan.
  2. Sprinkle the sugar over it and cover the pan with cheesecloth.
  3. Leave it for 2 days.
  4. Strain off the juice and stir the pulp with cold water to remove the sugar.
  5. Strain it again.
  6. Add enough water to make it up to 6 gallons, plus 1 quart extra, and pour the mixture into a 6 gallon carboy.
  7. Save the extra quart as a "sweet reserve" - put it in a Ziploc bag and freeze it.
  8. Add the yeast and yeast nutrient and ferment the wine for 3 months at 60 degrees F.
  9. Transfer the wine and top it off with the thawed "sweet reserve."
  10. The titratable acidity should be 0.76 so add some tartaric acid if necessary.
  11. Check the sulfite level after 5 months, and then add Campden tablets or metabisulfite.
  12. The SO2 level needs to be between 50 and 60 PPM.
  13. Bottle the rhubarb wine and store in somewhere cool and dark.

Photo Description:

Making your own wine is a lot of fun and you can see some of the necessary equipment in the photo. You do not need a lot of space or equipment to make your own wine and you can buy the basics along with a book and learn that way. Because it takes months to produce wine, it is not worth making a small amount only. Homemade wine is often good for years so you can store what you do not use or give it away to friends and family members. Rhubarb wine is sweet, flavorful and a great accompaniment to your favorite cake, pie, or dessert.

Picture, recipes and/or content upgraded: 02-29-16

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Christine Szalay-Kudra

My name is Christine and I am delighted to welcome you here. Food is such a huge part of our family's lives and being able to find menus, recipes and cooking tips in one place online is something busy parents can really appreciate, which is why the Recipe Publishing Network aims to bring you exactly that.

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