You literally just add a bit more sugar and an extra ingredient that ensures that the yeast doesn’t transform it into alcohol. If you’re more of a fan of dessert wines, there’s an extra step that will transform dry rhubarb wine into sweet. Some people really like a dry white wine, and they can bottle it up at that time.
Basically, there’s no sugar left in it at the end and the crispness reflects that. That dryness comes from the alcohol content and the tannins from the tea. It’s a white wine that’s initially very dry, so if that’s your taste, you could leave it at that. What you’ll end up with at the end of making rhubarb wine is a clear and light golden wine. The finished wine is dry and golden in color Choose to make dry or sweet rhubarb wine Winemaking is a precise art, and it’s something that you can make with a lot of other berries and vegetables, like black currants, parsnips, and apples. We add things like commercial yeast, and ingredients to stop fermentation to have better control. Making country wines, like rhubarb wine, takes a little more thought. Grapes have perfect balances of sugar, water, wild yeast, tannins, and other ingredients that make winemaking simple. Alcohol is what the yeast produces as a by-product. After this point, yeast is introduced and it starts eating up the sugars. Both Vintner’s Harvest MA33 and Lalvin 71B-1122 cut down on malic acid in wine and they may be of use in reducing oxalic acid.Įveryone knows that wine contains alcohol, but how does it get inside? Traditional grape wine is made from grape juice, and you make rhubarb wine using a sweet homemade rhubarb juice. Also, you may want to consider using a specialist wine yeast. First off, use bright pink forced rhubarb. Some people get upset stomachs from too much acid and there are two things you can do. It’s what gives rhubarb its kick! Either way, it’s fresh and summery and great for serving at late summer gatherings. The lemony part comes from the oxalic acid that’s naturally in rhubarb. Especially the skeptics.ĭepending on how much sugar you use, rhubarb wine can be very dry and zingy to sweet and lemony. It’s absolutely divine and has impressed everyone who has tried it. The wine is dry, crisp, and has the full-bodied taste of rhubarb in every sip. I’m planning on rectifying the situation this year so you can bet that every spare stalk of rhubarb is going to be saved for these bottles of boozy deliciousness. I only made a single batch of this recipe last year and it turned out to be a real tragedy. Even so, it’s a matter of time before you’re tired of eating rhubarb crumbles. Quite a few people think of rhubarb as strictly a springtime treat but if you grow it yourself you’ll know that you can be pulling stalks of it far into the summer.
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Includes tips on equipment and the full winemaking process. Jump to Recipe - Print Recipe Use fresh spring rhubarb and a few other ingredients to make this rhubarb wine recipe.