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Rhubarb Wine Recipe and full Winemaking Instructions
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March 12, 2020 · 106 Comments

Rhubarb Wine Recipe and full Winemaking Instructions

Homemade Wine and Drinks· Recipes

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Use fresh spring rhubarb and a few other ingredients to make this rhubarb wine recipe. Includes tips on equipment and the full winemaking process.

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. Even so, it’s a matter of time before you’re tired of eating rhubarb crumbles. When this happens, you know it’s time. Time to make sweet rhubarb wine.

I only made a single batch of this recipe last year and it turned out to be a real tragedy. A tragedy in that I didn’t make more. 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. The wine tastes sweet, crisp and with the full-bodied taste of rhubarb in every sip. It’s absolutely divine and has impressed everyone who has tried it. Especially the skeptics.

Use fresh spring rhubarb and a few other ingredients to make this rhubarb wine recipe. Includes tips on equipment and the full winemaking process #rhubarb #rhubarbrecipe #winemaking #kitchengarden

What does Rhubarb Wine taste like?

Depending on how much sugar you use, rhubarb wine can be very dry and zingy to sweet and lemony. The lemony part comes from the oxalic acid that’s naturally in rhubarb. It’s what gives rhubarb its kick! Either way, it’s fresh and summery and great for serving at late summer gatherings.

Some people get upset stomachs from too much acid and there are two things you can do. First off, use bright pink forced rhubarb. It’s lower in acid than summer rhubarb. Also, you may want to consider using a specialist wine yeast. 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.

how wine is made

Everyone 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 homemade sweet rhubarb juice. After this point, yeast is introduced and it starts eating up the sugars. Alcohol is what the yeast produces as a by-product.

Grapes have perfect balances of sugar, water, wild yeast, tannins, and other ingredients that make winemaking simple. Making country wines, like rhubarb wine, takes a little more thought. We add things like commercial yeast, and ingredients to stop fermentation to have better control. 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.

Use fresh spring rhubarb and a few other ingredients to make this rhubarb wine recipe. Includes tips on equipment and the full winemaking process #rhubarb #rhubarbrecipe #winemaking #kitchengarden

The finished wine is sweet and golden in color

Choose to make dry or sweet rhubarb wine

What you’ll end up with at the end of making rhubarb wine is a clear and light golden wine. It’s a white wine that’s initially very dry, so if that’s your taste, you could leave it at that. That dryness comes from the alcohol content and the tannins from the tea. Basically, there’s no sugar left in it at the end and the crispness reflects that. Some people really like a dry white wine, and they can bottle it up at that time.

If you’re more a fan of dessert wines, there’s an extra step that will transform dry rhubarb wine into sweet. 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’d like to use honey to sweeten the wine, you can use that instead of sugar but you’ll need to use a little more. When you make your own wine, keep notes on the process, records of exact quantities, and hydrometer readings.

If all of this is beginning to sound complicated, you can make other boozy treats with rhubarb including this delicious rhubarb gin recipe.

Use fresh spring rhubarb and a few other ingredients to make this rhubarb wine recipe. Includes tips on equipment and the full winemaking process #rhubarb #rhubarbrecipe #winemaking #kitchengarden

Use a hydrometer to work out how much alcohol is in your homemade rhubarb wine

Using a hydrometer

Although not necessary, a hydrometer is a great way to keep track of how sugary your wine is. Also of how much alcohol it contains. A hydrometer is a long glass bobber that you place inside another tall container with a liquid. It tells you the specific density of the liquid inside compared to plain water. Water is measured at 1.0, and liquids that are heavier than water (such as sugar-water or juice) are heavier than that. Alcohol is lighter than water so the measurement would be less than 1.0.

Knowing the specific gravity of your liquid can help troubleshoot any issues that you might encounter. If you take a reading both before (original gravity ‘OG’) and after fermentation (final gravity ‘FG’), you can also know how much alcohol is in your wine. The formula for this is (FG – OG) x 131.25 = ABV %

Use fresh spring rhubarb and a few other ingredients to make this rhubarb wine recipe. Includes tips on equipment and the full winemaking process #rhubarb #rhubarbrecipe #winemaking #kitchengarden

Winemaking does need specialist equipment but also containers and utensils you already have

Winemaking equipment

When I first started making wine, I stopped off at the local recycling center and asked if they had any demi-johns (carboys). From there I picked up piece by piece until my set was complete. There are a lot of things that you can use in winemaking that you already have in your kitchen cupboards. You can get other specialist equipment like airlocks, hydrometers, and wine corks and corker from a winemaking supplier. If you’re lucky, you’ll have someone local. If not, there are plenty online.

Another thing that I get recycled for winemaking is the actual wine bottles. Cleaned and sterilized, many can be used indefinitely. Though some come with screw-on lids, I’d advise not reusing that part. It can be difficult to sanitize them of bacteria and other contaminants. Fortunately, you can purchase sterile wine corks that you can insert into the neck of any wine bottle.

Winemaking can get expensive if you get all the equipment at once. Consider it an investment though, since each bottle of wine you’ll eventually make will cost about a dollar in ingredients. One other tip I have is that you can save money by purchasing a beginner’s winemaking kit.

Use fresh spring rhubarb and a few other ingredients to make this rhubarb wine recipe. Includes tips on equipment and the full winemaking process #rhubarb #rhubarbrecipe #winemaking #kitchengarden

You can sterilize glass and metal winemaking equipment in the oven

Sterilizing winemaking equipment

Sterilizing winemaking equipment and the bottles is essential. If not done properly, you can introduce all kinds of nasties into your wine that will cause it to taste terrible or to spoil. There are three ways to sterilize winemaking equipment, so choose the best way for the type of material the equipment is made of.

  1. Run it through the dishwasher. Though you will need to use a bottle cleaning brush to get inside wine bottles and demi-johns.
  2. Glass and metal objects can be sterilized in the oven. Place them inside an oven pre-heated to 320-350°F (160-180°C), and leave them to heat through for thirty minutes. Turn the oven off and allow them to cool inside.
  3. Chemical sanitizers. There are many available at winemaking suppliers and the idea is that you dissolve it into a container, allow it to sit for around 5-10 minutes then drip dry. You need to do this immediately before using the vessel and I’ve used them before when using large fermentation vessels. For this recipe and the smaller demi-john, I just use the oven method.

Rhubarb Wine Recipe

lovelygreens
Use fresh rhubarb to make a clear golden dessert wine. Great for early spring rhubarb harvests.
5 from 18 votes
Print Recipe Pin Recipe
Prep Time 2 hrs
Cook Time 36 d
Total Time 36 d 2 hrs
Course Dessert, Drinks
Cuisine American, British
Servings 6 Bottles
Calories 120 kcal

Equipment

  • 2 plastic tubs
  • Fermentation bucket
  • Hydrometer
  • 2 Demi-john (5 liter/1.3 gallon)
  • Airlock with bung (or drilled cork)
  • Siphoning tube
  • Funnel
  • 6 Wine bottles
  • 6 Wine corks
  • Corker

Ingredients
  

Fermenting

  • 5 lbs Rhubarb 2.3 kg
  • 3 lbs Sugar 1.4 kg
  • 1¼ cups Black tea 285 ml
  • 3 quarts Water 2.8 liters
  • 2 tsp Yeast nutrient
  • 1 sachet White wine yeast 5 g

For after fermentation

  • 1 Campden tablet

To sweeten the wine

  • ½ tsp Potassium sorbate
  • 1 cup Sugar 200 g

Instructions
 

Prepping the rhubarb

  • Wash the rhubarb sticks and cut them into half-inch, or thinner slices. Place these pieces in a clean, sterilized tub and pour in the sugar. Stir it well, and then cover the bucket with a clean towel or plastic wrap and leave for at least 24 hours but up to three days.
  • After that time, the sugar will have pulled the moisture out of the rhubarb, creating a rich pink syrup.
  • Bring four quarts of water to a boil, hold it there for five minutes, and then allow it to cool to luke-warm. While it's cooling, make a large mug of strong black tea with some of the water and allow that to cool too.
  • Measure three quarts of the lukewarm water and pour it over the rhubarb and sugar. Stir well to dissolve any of the sugar at the bottom of the tub. Pour the liquid through a strainer into another clean tub. Discard the rhubarb pieces.
  • If you want to know exactly what percentage of alcohol your wine is at the end, take a reading with a hydrometer. This is optional but will give you a better idea of what your wine is like in the end. You'll probably get a reading of about 1.1.

Initial fermentation

  • Next, add the tea, yeast and yeast nutrient to the rhubarb-liquid. Stir well then cover the tub with a clean towel and allow it to sit undisturbed for five days. If you want to be more professional in this step, you can use a primary fermenting bucket with an airlock. Fermentation will be pretty violent in this stage though so it can get messy with one.
  • At the end of the five days, rack the liquid through a sterilized hose from the tub into your clean demi-john. The way I do it is to set the tub on a kitchen counter and the demi-john on the floor. If you don't have an auto-siphoning tube, place one end of the siphoning tube in the tub, then suck on the other end until the liquid begins coming through. Hold the end of the tube over the demi-johns' opening so that it flows inside. You could put it inside too, but be careful to not let the outer surface of the tube touch the inside of your demi. There will be germs from your mouth on the end.
  • As the liquid flows into the demi-john, make sure the tube doesn't suck up the mucky residue at the bottom of the tub. If a small amount gets in that's fine, but the less you get in the better. If the liquid doesn't come up to the bottom of the container's neck then fill it up to this point with water that's been boiled and cooled.

Second Fermentation

  • Once the liquid is in, fit your drilled cork into the demi-john. Pour a little boiled but cooled water into the airlock's chamber before fitting it into the cork.
  • Leave the wine to ferment in a place that's at least room temperature, if not warmer. The temperature that the wine should be during its fermentation varies depending on the type of wine yeast you're using so look at the sachet for this information. You can purchase an LCD thermometer strip to put on your demi-john but I point the thermometer gun I use for soap making at it to take regular temperatures.
  • When your wine gets fermenting, you'll know it by the blip, blip, blip, of the water in the airlock. It can get annoying when you're sleeping, so keep it out of earshot while you get your zzz's. Fermentation can take a few days to start, so keep an eye on the temperature of the room/wine and be patient.
  • It will take about a month for fermentation to complete. By this time, the airlock may only be releasing a bubble of glass every minute or so.

Aging the wine

  • Rack the wine from the demi-john into a clean tub. Like before, avoid sucking up the sludge at the bottom. It's basically the remains of yeast and will make your wine look and taste horrible.
  • Add a crushed Campden tablet to it. Campden tablets contain sodium or potassium metabisulfite which stops yeast and bacteria growing in your wine during the aging process. Adding it is not optional.
  • Siphon the wine into another clean and sterilized demi-john, fit a cork and then allow to age for about six months. During this time it should be kept in a dark place at a constant cool temperature and the demi-john stored upright.
  • After six months, the wine will be pale golden in color and very dry. If you use the hydrometer to measure the liquid's specific density again, you can now work out the alcohol content. It's likely that you'll get around 0.998 in this second reading, making the wine about 13.36% alcohol. If you want to leave it this way, you can skip the next section.

To sweeten the wine

  • Dissolve the sugar in half a cup of boiling water. Boil for a few minutes to evaporate a little of the water off. Allow this simple sugar syrup to cool to room temperature.
  • Rack the wine into a clean tub then add the sugar syrup and the potassium sorbate and stir well. The sugar will sweeten the wine, and the potassium sorbate will ensure that the yeast doesn't rise from the dead to devour the sugar. If you leave the potassium sorbate out, your bottles of wine could eventually explode. Take another hydrometer reading if you'd like to work out the alcohol content

Rack the wine into bottles

  • Siphon the wine into clean and sterilized wine bottles and cork. You could technically drink it immediately but it's better to let it age a month or longer.

Nutrition

Serving: 150mlCalories: 120kcalCarbohydrates: 5.5gProtein: 0.1g
Keyword Rhubarb, Wine
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

  1. Suzanne says

    December 18, 2020 at 6:55 pm

    5 stars
    I just bottled my batch of rhubarb wine using your recipe. It is delicious. Beautifully dry. Thanks so much.

    Reply
  2. Christi says

    June 26, 2020 at 12:25 am

    This is my first time making rhubarb wine. I am curious why you boil 4 quarts of water then only put 3 in to dissolve the sugar. Is this to insure you have a full 3 quarts due to evaporation or what am I supposed to do with that other quart of water? I didn’t see anything in the instructions to use that additional quart for anything. Thanks in advance!

    Reply
    • lovelygreens says

      July 10, 2020 at 5:12 pm

      It’s to account for evaporation, making the cup of tea, and just to make sure there’s enough 🙂 Sorry that wasn’t clear

      Reply
  3. Heather Tracey says

    May 28, 2020 at 5:16 pm

    Hi Tanya,

    I have used your rhubarb wine recipe and really like it, but don’t know if it’s fermenting as it should. I forgot to use the hydrometer before I added the yeast, but at the end of the first fermentation, it read about .998 I think which implies that fermentation has happened?? So i racked it off and put it in a glass jar with an airlock and it doesn’t seem to be bubbling at all. It never did bubble actually. I’m planning on just leaving it for a month and then re-racking it. Does that sound ok or should I do something else? Thanks for any tips.

    Reply
    • lovelygreens says

      June 8, 2020 at 1:54 pm

      Hi Heather, if you’ve not seen it bubble at all then it’s likely not fermented at all. I’d also check your hydrometer by floating it in pure water — if it reads 1.0 then it’s correct.

      Reply
  4. Rebecca says

    May 21, 2020 at 2:14 am

    Hello,
    Would I be able to double this recipe? If so, do I use the same amount of yeast and yeast nutrient?
    Thank you

    Reply
    • lovelygreens says

      May 24, 2020 at 12:08 pm

      You could double it, and but you could use just one packet of yeast if you wish. Double the nutrient though.

      Reply
      • Charlie says

        June 3, 2020 at 2:15 am

        I’m doing 30 pounds of rhubarb. So roughly 6 gallons. Would I multiply my yeast nutrient by 6 as well ? So use 12 tsp ? Thank you

        Reply
        • lovelygreens says

          June 8, 2020 at 1:37 pm

          Yes, I’d definitely recommend adjusting the amount to match the batch size.

          Reply
  5. Andy says

    May 19, 2020 at 1:08 pm

    Hi, I’m 2 days into stage 1 of initial fermentation. I’m doing it in a fermentation bucket with airlock. It hasn’t bubbled once. I can see some foam on top of the liquid. But it’s not “messy” at all. Can you help?

    Reply
    • lovelygreens says

      May 24, 2020 at 12:12 pm

      Move it into a warmer part of the house and keep waiting. It sometimes takes time to get going again.

      Reply
      • Andy says

        May 27, 2020 at 2:43 pm

        Thanks, so I’ve now racked the wine. The hydrometer reading is .990. it tastes ok (not great, not terrible). Again, no bubbling. Is it possible that it’s fermented incredibly quickly (within a few days)? According to the calculation you gave it’s approx 13% alcohol currently.

        Reply
        • lovelygreens says

          June 8, 2020 at 2:03 pm

          Wine rarely tastes great fresh so that’s not a great indicator. As for fermentation time, it’s possible but you’d have noticed bubbling.

          Reply
  6. THOMAS ABRAHAM says

    May 19, 2020 at 11:01 am

    5 stars
    Tanya,

    I’m getting ready to start my first EVER batch of homemade wine. My Daughter moved into a new house that had four HUGE rhubarb plants and she has no idea what to do with them. I’ve made pie, sauce, and now going for wine! I’ve been reading all the comments and have a couple questions… One person asked ” I started making your rhubarb wine recipe…I doubled the recipe and am in day 2 of the fermenting process… So the next stage I siphon the liquid into a Demi-John and my question to you is what if the Demi-John is only half full, do I now add enough water to fill the Demi-John and wouldn’t that dilute the wine too much??? I’ve never made wine so I’m clueless…Thank, Laura”. I had the same question and didn’t see a reply. I’m wondering if you only have a five gallon demi and you end up with two gallons of juice, do you get a smaller demi or is it ok for there to be space in the demi? Surely I can’t see adding anything to it, at this point, would be a good idea. Is it ok if the demi isn’t full?

    Next question is about step 8. Why do you rack it into a jug with a camden tab and then immediately rack it again into another Demi? Is there a reason you don’t just rack it from one demi to another? I see that racking it is a good way to continue to clarify the wine but going from demi to bucket, then back to demi, doesn’t seem to aid this clarifying if it’s all done without settling first.

    Lastly, would there be any benefit to running the racked wine through a cheesecloth strainer, as you transfer it with the siphon? Wondering if you are just better off losing the little bit of left over sediment or should I try to get the most out of the transfer?

    Thanks for all the info and I look forward to sending you my update reviews when it’s done.

    Tom

    Reply
  7. Chris says

    May 8, 2019 at 9:30 pm

    I made this last year following your recipe exactly in order to use up the glut of home grown rhubarb I’d ended up with. The result was a very pale yellow, clear and very dry wine with a significant, and not all that pleasant, hazelnut taste. I used wilko wine yeast that I understand is a very powerful champagne style yeast. I have just harvested and sugared this years rhubarb to give it another go. Do you have any advice for me? Thank you. Chris.

    Reply
    • lovelygreens says

      May 9, 2019 at 8:13 am

      A different wine yeast may be a good idea. Also, take specific gravity measurements with a hydrometer before and after you make the wine. It will tell you when the wine is finished and how much alcohol it contains. After fermentation, you can also sweeten it up with honey or sugar.

      Reply
      • Jillian says

        June 11, 2019 at 5:12 pm

        One question. Do you just sprinkle the yeast and yeast nutrient on top or do you mix in. The instructions weren’t clear but I’ve always sprinkled yeast on top. Not sure about the nutrient. New to wine making! Thanks.

        Reply
  8. Peter says

    June 22, 2018 at 12:33 pm

    5 stars
    Thanks for this recipe my 1 gallon has been sitting for about 5 months and ready to bottle. I would like to make some bottles sparkling wondering how much priming sugar for each bottle. Many thanks cheers Peter.

    Reply
    • lovelygreens says

      June 22, 2018 at 1:21 pm

      If you want to try making sparkling wine from this recipe, I advise you to decant into plastic bottles. Adding sugar syrup to wine to make it sparkling can be an inexact science and too much fizz makes glass bottles explode. I’d try a teaspoon of sugar syrup for each bottle but I’ve not tried it with this recipe before so I’m not 100% sure of what you’re results will be.

      Reply
      • Peter says

        June 22, 2018 at 4:20 pm

        Thanks I will go with plastic bottles and let you know how they turn out

        Reply
  9. Arthur Thrasher says

    May 21, 2018 at 8:05 am

    Hi I followed your recipe and transferred the wine into a demijohn for a month.it stopped fermenting after one day any advice would be appreciated.

    Reply
    • lovelygreens says

      May 23, 2018 at 2:28 pm

      I’m assuming that you meant you transfered it to the demi where it was supposed to be for a month. And that it only fermented for one day after that. There are a lot of things that could have happened and the best way to know is by using a hydrometer. It will tell you how much sugar is still in the liquid — more than 0.998 for a reading and what you have is a stuck fermentation and you need to get it started again. Less than that and your wine is finished and that can happen quickly in some cases. Just a few days sometimes.

      Reply
  10. Russell says

    November 19, 2017 at 4:32 am

    5 stars
    I am doing this recipe at present, and I will be trying different fruit as summer comes.
    This is more fun and satisfying than cider from a kit.
    One thing to note is to take notes for comparison between batches.
    Thanks for sharing and making this an easy process.

    Reply
    • lovelygreens says

      November 20, 2017 at 4:43 pm

      What a great gift idea 🙂

      Reply
  11. Daniel Martin says

    November 12, 2017 at 10:27 pm

    5 stars
    Followed recipe to the T. Turned out golden, crystal clear and dry (.998 sg); I added 1 cup sugar (after adding potassiim sorbate to stabilize) to bring up to 1.020 sg….now a delicious dessert wine! Nice simple recipe–thx! Dan

    Reply
    • Daniel Martin says

      November 12, 2017 at 10:29 pm

      Meant to add my wine came in at 13% ABV. Dan

      Reply
  12. Alan says

    August 6, 2017 at 5:38 pm

    5 stars
    Thank you for this recipe…I made this last year and everyone loved it ,so i’m making it again.I’m sat here waiting for it to cool enough for the yeast to be added. This is the easiest no fuss recipe I’ve found and it works really well , last years batch was around %13 alcohol . You will always have friends when you brew your own wine lol. I cut the sugar back to just over two and a half pounds to give a dryer wine Thank you.. Alan Romsey UK .

    Reply
  13. Rosie says

    June 1, 2017 at 8:46 pm

    Hi There, I too am making a larger batch. I cut up 20lbs of rhubarb which is sitting in sugar in a 5-gallon fermentation bucket I normally use for cidering. Because I normally cider, I’m nervous about the amount of sugar. So far I have 1/2 the amount which still seems like a lot. So 6lbs for 20lbs rhubarb. I guess what I’m wondering is if you can be more specific as to how sweet the finished wine will be based on your normal recipe? We always ferment all the sugar out of our cider for a very dry cider so I’m out of my element. I would prefer a not-very-sweet rhubarb wine if possible. Shall I go ahead and add the full amount? Cut back? I’m not looking for a syrupy sweet dessert wine. Maybe a somewhat sweet, great on the patio in the sunshine kind of wine. You know, right? 🙂 I was also going to run the sugar/rhubarb syrup through my juicer to extract all the remaining juice. I know I risk more cloud but we’re pretty good rackers. I guess I can measure the gravity at that point and go from there.

    Reply
    • lovelygreens says

      June 2, 2017 at 11:43 am

      Remember that most of the initial sugar will be converted to alcohol so it will be dry without adding a little more. Wine generally has a lot more alcohol than cider so I imagine that’s why you’re feeling a bit unsure. Also, I’d highly recommend you make a smaller batch first. Just to make sure that you like it before investing in the bottles and ingredients.

      Reply
      • Rosie says

        June 5, 2017 at 4:05 am

        Thank you for your reply. I’ll add some details for anyone that wants to make a larger batch and try to let you know how it turns out.

        I made 4x the recipe because I am trying to use up 50+ lbs of rhubarb. I cut up 20 lbs and put in food grade fermentation bucket with 9 lbs sugar instead of 12 lbs because I was nervous. I waited 2 1/2 days and stirred a few times a day so no sugar was left at bottom. I poured off juice and put rhubarb through our juicer. I only got maybe another quart of juice that I had to run through a cheese cloth. Probably a very tight squeeze would have been fine instead. It wasn’t as sweet as I expected so I added the remaining 3 lbs sugar as your recipe stated so a full 12lbs.

        I added tea and only had enough room left in my bucket for 11 quarts of water instead of 12. This is when I measured the gravity which was 1.09 or 12% future alcohol. I actually added sugar to raise it to 14% like a standard wine. Took 5 cups more. Ended with 1.14 gravity or 14%. If I had seen your comment about your gravity readings I may not have. Maybe add that to the recipe for those of us nerds that like readings? I added a package of champagne yeast only because it’s all I had. I like cote de blanc usually and would use that if I had it. It works well with fruit flavors like the quince wine and cider we like. Next time! Also added 6 tsp nutrient yeast. So now we cover for 5 days.

        All this filled my 5-gallon fermenting bucket perfectly. We will ferment till we bottle in a bucket like this. It’s drilled for an airlock.

        Very fun trying your recipe. Can’t wait to see how it turns out. Hope some of my comments are helpful for other bulk-makers. I just wanted to use what I had on hand. I’m hoping to add it with our bottles of cider for Christmas gifts. Thanks!

        Reply
        • Robert Karlsbroten says

          June 25, 2019 at 2:44 pm

          How many gallon Demi-John do you use

          Reply
          • lovelygreens says

            July 2, 2019 at 9:09 am

            11L (2.9 gallons)

            Reply
  14. Lacey says

    May 11, 2017 at 5:04 pm

    My yeast is setting ontop the mixture. This is day 1 of 5, is that normal?

    Reply
    • lovelygreens says

      May 12, 2017 at 9:12 am

      I’m not sure what that means — is it bubbling? Is it the yeast granules?

      Reply
  15. Janet says

    August 27, 2016 at 8:19 pm

    Hey There,

    Just making my first batch (5 gallons). Just wondering what your begining SG was and your final SG was prior to racking it into bottles?

    Thank you,

    Janet

    Reply
    • Janet says

      September 1, 2016 at 6:47 am

      Great thank you!

      I just completed my first racking today with my SG at 1.02 down from 1.09. It must sweeten with time? Or do you back sweeten at some point? (I’m a newbie to wine making) My airlock is in over drive.

      Do you happen to have a recipe or have done a sweet honey wine (mead)? I’d really like to do one but with so many recipes out there it’s a bit overwhelming. 🙂

      Thank you,

      Janet
      (Alberta, Canada)

      Reply
      • lovelygreens says

        September 1, 2016 at 3:29 pm

        You can always sweeten your wine with honey or other sweeteners once fermentation is complete and all of the yeast is gone/removed. If you put it in before there’s a chance that it will be used by yeast to create more alcohol depending on which type of yeast you’re using and how far along your fermentation was to begin with.

        I don’t have a recipe for mead of my own yet but I’ve been given many of them to try out. One of those things on the old To-Do list! I’d pass them on but I’m currently traveling. Good luck with your wine and happy fermenting!

        Reply
        • Janet says

          September 10, 2016 at 11:06 pm

          Thank you for your advise. It’s looking great so far. I’m very excited for the end result. If you don’t mind I would love it if you could pass on the recipes for mead once your back from travels.

          Thank you again for all the advise!

          Janet
          Alberta, Canada

          Reply
  16. Eric says

    August 1, 2016 at 6:59 pm

    I racked my wine 1 week ago and fit the carboy with the airlock. The air lock was bubbling away at first but now its bubbles about every 1 minute and 30 seconds. how do i know when fermentation is complete? Thanks

    Reply
  17. Eric says

    July 14, 2016 at 5:16 am

    I made your recipe last year and it turned out very dry, it was still good but not the “dessert wine” I was expecting. I probably messed up a step, although I thought I followed the recipe very closely. What is the final product supposed to look like? Is the final product sweet & thick like a dessert wine or something else? In step 8 should I be using a drilled cork with a air lock or a solid cork to create a seal? I let my batch sit for 6 months with the air lock on the demi john…could that be where I went wrong? Thanks

    Reply
    • lovelygreens says

      July 14, 2016 at 9:41 am

      You should have bunged it up with an undrilled cork directly after the fermentation process ended. I’d be surprised that your wine wasn’t just dry but a bit acidic if it were left out that long with the airlock in. Also, add sugar at the end of the winemaking process to transform the wine from dry to sweet.

      Reply
      • Eric says

        July 15, 2016 at 12:48 am

        Thanks so much! I am looking forward to trying again!

        Reply
  18. Jerry says

    July 11, 2016 at 12:14 am

    5 stars
    Can you use the rhubarb pieces for a pie or other baked product. If seems like a shame to put it all in the composted. Is there any flavor left after you make the syrup?

    Reply
    • lovelygreens says

      July 11, 2016 at 9:39 am

      I don’t see why not but most of the juice and flavour will be extracted for the wine. You could try though!

      Reply
    • Rosie says

      June 1, 2017 at 8:37 pm

      I have had similar leftovers after making rhubarb syrup and I just heated it up with a little apple juice and it made a really good sauce.

      Reply
      • lovelygreens says

        June 2, 2017 at 11:40 am

        Oooh I bet it was yum!

        Reply
  19. Joseph says

    April 19, 2016 at 6:53 pm

    How many U.S. gallons does this recipe make?

    Reply
    • lovelygreens says

      March 12, 2020 at 1:05 pm

      About a gallon

      Reply
  20. Chris says

    April 13, 2016 at 9:08 pm

    Great recipe! I never get enough rhubarb to try this so will have to go out and buy some *shudder*. Will definitely try this!

    Reply
  21. Tami says

    September 4, 2015 at 8:42 am

    in step 8, you indicate to rack the mix into a clean tub and add the crushed Camden tablet.
    Then to siphon it into a clean carboy and cork it.
    How long do you wait after adding the tablet to siphon it into the carboy?

    Reply
    • lovelygreens says

      September 7, 2015 at 11:44 am

      You do it immediately afterwards.

      Reply
  22. Laura says

    August 5, 2015 at 4:26 pm

    Hi Tanya, I started making your rhubarb wine recipe…I doubled the recipe and am in day 2 of the fermenting process… So the next stage I siphon the liquid into a Demi-John and my question to you is what if the Demi-John is only half full, do I now add enough water to fill the Demi-John and wouldn’t that dilute the wine too much??? I’ve never made wine so I’m clueless…Thank, Laura

    Reply
  23. Natalie says

    July 24, 2015 at 9:41 pm

    Hello, what if some of the rhubarb pieces get spots of mold on it? Ours had some white and blue looking mold starting on some of the pieces. We have not left it sitting longer than you advised. we picked the moldy ones out, but is it safe to keep going with the process? Or is it wrecked and we should start over?

    Thanks!!

    Reply
    • lovelygreens says

      July 28, 2015 at 9:45 am

      If in doubt, throw it out! I wouldn’t start any recipe with moldy vegetables or fruit and encourage you to start with fresher stock. Good luck!

      Reply
  24. eric says

    July 22, 2015 at 6:05 am

    I saw above you said if you were making five times the recipe you should multiply all ingredients by 5. Does that apply to the yeast, yeast nutrient and Campden Tablet? The yeast packet I bought says it is for 1 to 6 Gallons. Would 1 packet suffice? and what about for the other 2 ingredients?

    Reply
    • lovelygreens says

      July 23, 2015 at 5:33 pm

      I used to use a packet of yeast per demi-john of wine but now realise that a single packet is enough for large batches, providing that you use a single large container to ferment the wine into. I think the ratio here is 2-4 grams of yeast to a gallon of wine. The rule with campden tablets is one per every gallon of wine and the other ingredients just multiply upwards with the same ratio to whichever size batch you plan on making.

      Reply
  25. Rob says

    July 14, 2015 at 5:42 pm

    How strict are the time frames? Is the 5 day strict or can it be extended? I am giving 2 different recipes a try and comparing. Oh the joy of fermentation.

    Reply
    • lovelygreens says

      July 15, 2015 at 9:20 am

      To be honest, it’s all dependent on temperatures and climate. It can take longer to ferment if your home/climate are cooler and shorter it’s warm. The best way to check if your wine is ready is to measure your wine’s ‘Specific Gravity’ with a Hydrometer.

      Reply
  26. Ryan says

    July 9, 2015 at 10:20 pm

    Any suggestions on where to buy the wine making products? I have never made wine but I love rhubarb so I think I might give it a go.

    Reply
    • lovelygreens says

      July 11, 2015 at 11:32 am

      If you’re in the USA, please click on the links in the post to purchase winemaking supplies.

      Reply
  27. Michelle says

    September 4, 2014 at 3:50 am

    Could you just use rhubarb juice? I have a juicer/steamer and juice a lot of rhubarb for jelly. This would enable me to skip the straining step. If so..how much do you think I would need.

    Reply
  28. Anonymous says

    July 1, 2014 at 4:58 am

    Third year using this recipe. Turns out light and crisp every time. Last years batch is finishing clearing in the carboy. Snuck a taste and is excellent. Thanks for the recipe.

    Reply
  29. Paul says

    June 25, 2014 at 9:05 pm

    If I wanted to make five gallons, do I simply multiply all quantities by five?
    I am just a little concerned about adding two and a half pints of strong tea and the effect it might have on the overall brew.
    Please advise.

    Reply
    • Tanya @ Lovely Greens says

      June 26, 2014 at 7:16 pm

      If you wanted to make five times this amount then yes, you multiply all quantities by five. This recipe makes 6x 750ml bottles which is just over a gallon. As for your concern over the tea, you will not taste a tea taste at all. The tannins in the tea are necessary to give the wine a bit of structure.

      Reply
  30. Calchick7 says

    June 9, 2014 at 7:15 pm

    does the cloudiness go away? or stay? can I use boiled yeast as yeast nutrient and anyone know how much say for one gallon? Was this recipe for a one gallon carboy?

    Reply
  31. Andy Dan says

    May 29, 2014 at 9:22 pm

    You use a lot of rhubarb in this recipe – 5lb as opposed to other recipes I've seen that only use 3lb. Is there a reason for this? Do you think it makes it a lot fuller bodied? I've started a batch according to your recipe, but I'm wondering whether to make 2 gallons from it and maybe add some grape juice concentrate to bulk it out.

    Reply
    • Tanya @ Lovely Greens says

      May 30, 2014 at 8:19 pm

      You of course can use however much you'd like Andy but I like my wine to have a full rhubarb flavour. It's true that some recipes call for less but I stick with what I know creates a nice wine.

      Reply
  32. Laura Smith says

    March 9, 2014 at 6:37 pm

    Found this recipe when we had a glut of Rhubarb at the end of the summer last year and have just bottled it, having a sneaky taste! Lovely – my hubby said it was like a good Sauvignon Blanc so looking forward to the Easter holidays when it'll have had a month or so to mature! Didn't even tast of Rhubarb!

    Reply
  33. Anonymous says

    March 2, 2014 at 1:11 pm

    Amazingly simple and good.

    Reply
  34. Anonymous says

    August 13, 2013 at 10:31 pm

    I've made a blend of Rhubarb wine and apple wine (50/50). After 1 month (wine-makers say that a wine has "bottle-disease" for a month), it had intresting rich taste, lovely to drink in the summer.

    I don't use the tea to get body. It's not better, nor is it worse, it is different : that's the fun part of wine making.

    Reply
  35. SeaView Brewery says

    July 15, 2013 at 6:05 pm

    5 stars
    What a great recipe! I have been looking at doing a rhubarb wine for a while. Will definitely give it a go

    Reply
  36. Anonymous says

    July 4, 2013 at 2:47 am

    Has any one ever added currants black or red to rhubarb wine? I have currant bushes and have lots in storage, wondering if adding them will undermine the rhubarb and not sure what other changes i would need to make in the recipe, but if anyone has some advice that would be great!

    Reply
    • Tanya @ Lovely Greens says

      July 4, 2013 at 7:28 am

      The beauty of making your own wine is that you can experiment with whatever fruit you have at hand. Try your currants in the mix and who knows, you might have a winner 🙂 PS- Currants have lots of Tannin so if you use them in this recipe, omit the black tea.

      Reply
  37. Anonymous says

    June 6, 2013 at 1:35 pm

    Have some going using a slightly different recipe this year (first attempt) but will give this one a go next time – the tea sounds a good alternative to the special grape concentrate I bought this time round. Does it need to be young rhubarb or can you use the larger stalks too (our rhubarab just grows like mad and is producing 2cm thick stalks in no time).

    Reply
    • Tanya @ Lovely Greens says

      June 6, 2013 at 4:47 pm

      Any Rhubarb will do but younger and more tender will have less oxalic acid.

      Reply
  38. greg says

    May 20, 2013 at 1:19 pm

    using your recipe, uses less additives than other recipes and the addition of tea is smart, we make a lot of wines in work, oak leaf, pea pod but not rhubarb

    Reply
  39. Terry Parker says

    May 16, 2013 at 9:50 pm

    Oic i used green tea so hope this comes out alright , it has been fermenting now on a rapid speed for the past three days and it has gone from a light green due to the tea , to a nice light pink colour , i just hope now that the tea i used acted like tannin . Oh by the way i have started a Ribena wine and as it costs a bit for the black currants , by using Ribena it only costs approx £2.75 a gallon to make being the sugar the most expensive ingredient , Now just waiting for the elderflowers to come out . Thank you Tanya for the info on the Tannin .

    Reply
  40. Terry Parker says

    May 12, 2013 at 8:08 am

    Thank you for that Tanya , just that i have had no joy in finding any rhubarb which is pure red/pink that is why i have left out the green parts and just use the red and now the sugar as dissolved to a nice pinky colour what i wanted to know is why did you use tea , does it act as a substitute to pectolase ..

    Reply
    • Tanya @ Lovely Greens says

      May 12, 2013 at 4:03 pm

      Black tea provides Tannin, which is naturally present in the skins of grapes. Tannin helps to give the flavour of the wine structure.

      Reply
  41. Terry Parker says

    May 10, 2013 at 11:01 pm

    I have one question with regards to this recipe .I cut the stems in half as part were red and other part was green . I put the green parts to one side and just using the red part. If i mixed them together would i still get a pinky liquid from the Rhubarb or would it come out a different colour all together .. Regards Terry

    Reply
    • Tanya @ Lovely Greens says

      May 11, 2013 at 8:15 am

      Hi Terry, the pinker/redder your rhubarb the more tender it will be. Meaning, less of an acidic kick. The color of the final wine won’t be pink though — it’s more of a light golden color.

      Reply
  42. scarybex says

    April 24, 2013 at 3:30 pm

    5 stars
    My Rhubarb was donated to me by my dad from a plant I grew up with, it's now in my garden and massive (and I don't like rhubarb any more now than I did then!). I'd had home brew equipment (also from dad) for a while now but been too scared to give it a go, however you make it look so easy that I'm trying this as my first wine this year. Wish me luck!!

    Reply
  43. Fregard Mosform says

    January 17, 2013 at 5:19 pm

    Aside from fruits, this is the first time that I saw a vegetable turned or used as the main ingredient for wine. I've been buying liquor online and there's no wine like this one.

    Reply
  44. Rob says

    November 8, 2012 at 8:55 am

    5 stars
    This Wine is awesome. Just drank my first bottle of it and loved it. Got some apples and noticed on another one of your blogs that you had done an apple wine. Do you have the recipe for that too?

    Reply
  45. Christopher Rees says

    August 22, 2012 at 8:38 pm

    I've used this recipe and my wine is now fully fermented and clear, I've read that some people leave it in the demi john for 6 months before bottling and some people bottle straight away, is there a right way or wrong way or is it down to personal preference? Personally I would like to bottle them now but I don't know what difference it makes in leaving it sit in a demi john or in bottles

    Reply
  46. The Green Lady says

    April 30, 2012 at 8:25 am

    Ooh, love the colour of it!

    Reply
  47. Lrong says

    April 30, 2012 at 7:35 am

    Tried to grow rhubarb from seeds but failed… would be nice to have a plant, even just for variety sake…

    Reply
    • Tanya @ Lovely Greens says

      April 30, 2012 at 9:51 am

      Hi Lrong 🙂 My rhubarb is all from seed but I do have to say that it takes a LONG time for it to germinate. Keep trying and I'm sure you'll get one that grows! Once you have one plant you're also able to multiply your stock by division.

      Reply
  48. Crystal says

    April 30, 2012 at 6:47 am

    I love this! Thanks for sharing. http://www.pioneermountainfarms.com

    Reply
    • Tanya @ Lovely Greens says

      April 30, 2012 at 9:49 am

      Thanks for stopping by Crystal 🙂

      Reply
  49. Akannie says

    April 29, 2012 at 8:58 pm

    Hello Tanya…first time here. We have the same problem with the rhubarb we planted as Leigh…I've never been a big fan, but my husband loves it. I think ours is in a kind of shady spot, but….maybe we need to fertilize it more.

    Lovely blog!!

    Reply
    • Tanya @ Lovely Greens says

      April 30, 2012 at 9:49 am

      Thanks Akannie and I hope you have luck trying to feed it with more manure! And have you tried cooking rhubarb with strawberries before? I didn't like rhubarb growing up but gave it another go after trying strawberry-rhubarb pie 🙂

      Reply
  50. Caro (UrbanVegPatch) says

    April 27, 2012 at 8:48 pm

    Pale pink, sweet, rhubarb wine? I like the sound of that! My kitchen (and, in fact, whole flat) are much too bijou for storing demi-johns so I think this sweet treat will have to wait a while. Thank you for sharing though – I've enjoyed reading about the process and seeing your photos!

    Reply
    • Tanya @ Lovely Greens says

      April 29, 2012 at 7:10 am

      Thanks Caro! I can completely understand about not being able to dedicate the space for demi-johns that need to sit for six months+. Have you tried making Elderflower Champagne though? It doesn't take much room and is ready in less than two weeks. The flowers will be out towards the end of May to the end of June so do have a think about it 🙂

      Reply
  51. Tanya @ Lovely Greens says

    April 27, 2012 at 5:10 pm

    That's a shame it isn't doing too well Leigh… Do you have them planted in a shady place? If not, you can try moving them and then pile plenty of well rotted manure around them. I've heard of them growing in places as warm as California and South Africa so might as well give it a go.

    I also associate rhubarb with my grandmother 🙂 Have you tried making the stewed rhubarb from shop-purchased stalks? Might be a good plan B!

    Reply
  52. Leigh says

    April 27, 2012 at 11:12 am

    Beautiful color! I planted 3 rhubarb plants 3 years ago. Two of them are still around but they never get more than about 6 inches high. I think our summer heat always does them in and stunts them every year. I planted them because I have fond memories of my grandmother making stewed rhubarb, which my dad loved. Never thought about wine!

    Reply
  53. Jo says

    April 27, 2012 at 10:08 am

    It's a lovely colour. I don't suppose it stays this colour when it's complete.

    Reply
    • Tanya @ Lovely Greens says

      April 27, 2012 at 5:05 pm

      Thanks Jo 🙂 It should end up a clear pale yellow to gold.

      Reply
  54. allotments4you says

    April 27, 2012 at 5:57 am

    I am nor a huge wine lover so i don't think I'll be making any. however i am also a 'give anything a try at least once' person so if I happen to see any on sale anywhere i would buy a bottle to give it a go…you never know it could be the one that turns me into a wine lover!!!!

    Reply
    • Tanya @ Lovely Greens says

      April 27, 2012 at 5:02 pm

      This recipe results in quite a sweet wine so you might like it Tanya – it's not as sharp as conventional wines are either.

      Good idea to try it first though! Not many retailers would have it but I'd bet you could find it online somewhere 🙂

      Reply
  55. Dominic Rivron says

    April 26, 2012 at 11:45 pm

    Since we usually have more rhubarb than we know what to do with, I'm sorely tempted to try making this. What puts me off is that the end result of my last wine making effort (1987?) was a mouldy, forgotten bucket!

    Reply
    • Tanya @ Lovely Greens says

      April 27, 2012 at 5:00 pm

      You really should try again Dominic 🙂 I sometimes mark on the calender when I need to move the wine so I don't forget – maybe this could help you too?

      Reply
  56. Deco Cat says

    April 26, 2012 at 7:04 pm

    I always have the problem of what to do with all the spare rhubarb we have so thank you for this recipe!

    Reply
    • Tanya @ Lovely Greens says

      April 26, 2012 at 8:00 pm

      You're welcome Deco Cat…It's a longer investment in time but I'm sure you'll love making it 🙂

      Reply
  57. John says

    April 26, 2012 at 1:09 pm

    May have to try this. Rhubarb we have!

    Reply
    • Tanya @ Lovely Greens says

      April 26, 2012 at 6:16 pm

      You won't regret it John 🙂

      Reply

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Tanya Anderson Lovely Greens Welcome to Lovely Greens. I'm Tanya and I share ideas on growing organic herbs, vegetables, and fruit and then creatively using them in the home, beauty, and kitchen. Learn more about Lovely Greens

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