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Rhubarb wine (medium) Home Brew Recipe

Rhubarb, it is true, contains oxalic acid, which is poisonous, but it is primarily found in the leaves (which we do not use) and not in the stems. The rhubarb acidity is quite high, but it is possible to create excellent light wine if you keep the fruit content low and use the dry sugar method of juice extraction. The wine is best made in May with young rhubarb, as jellification sometimes seems to occur at other times of the year.

Ingredients	Metric	British	USA
Rhubarb	1.25 kg	3LB	2 1/2 LB
Brewing Sugar	1.25 kg	3LB	2 1/2 LB
Water	4.5 L	1 gallon	1 gallon
Wine Yeast
Yeast Nutrient

You can reduce the sugar used by a quarter of a pound, and including 250 ml of grape juice concentrate results in a smoother wine.

Do not peel the rhubarb; instead, chop or slice it finely.
Cover the fruit with dry sugar and leave it until most of the sugar has dissolved (at least 24 hours).
Then strain it, stir the pulp in a little water, and strain again.
With more water, rinse out all remaining sugar into the liquid, making up to 1 gallon with water.
Add a good general-purpose wine yeast and the usual nutrients.
If you wish to preserve the rhubarb taste, allow fermentation to continue.
However, if you prefer a wine flavour reminiscent of hock, add one crushed Camden tablet first.
This is an excellent wine for blending, as it will absorb the flavour of any other wine, and its own will be virtually lost.