Homemade rhubarb wine

Rhubarb wine can be attributed to exotic drinks, a herbaceous plant is mainly used for making salads. Less often, jams or jams are made from it. It is not difficult to make wine, the output will be a pleasant-tasting, light pink, tonic drink with a slight sourness and a delicate aroma.

How to make homemade rhubarb wine

The wild plant has become the founder of many cultivars that are grown in the backyard for culinary purposes. A tall, spreading plant with a powerful root system belongs to early spring greenery. Only leaf petioles are edible. They contain malic acid, which gives a pleasant taste and smell to wine.

To get a quality drink, there are a number of criteria by which raw materials are selected:

• rhubarb should not be overripe;
• the stem is juicy, red;
• petioles are thick, fully formed.

To prepare a drink:

• do not use metal utensils;
• do not remove the peel from the petioles;
• to eliminate the grassy smell, the raw materials are subjected to heat treatment;
• yeast is of good quality;
• boiled water is not used for sourdough.

The main task of processing is to obtain juice. A large number of wine recipes are offered with the addition of various components, but their primary technology is the same:

1. After harvesting, the leaf blades are separated, discarded, or used to feed herbivorous pets.
2. Wash the petioles in warm water.
3. Lay out on a towel to dry.
4. Cut into pieces about 4 cm.

Classic rhubarb wine recipe without yeast

A set of ingredients:

• rhubarb – 3 kg;
• sugar – 0,5 kg per 1 liter of juice;
• raisins – 100

Raisins can be replaced with fresh cherries. Action sequence:

1. 3 days before making wine, soak the raisins in water and add 3 tbsp. l sugar, placed in heat to start fermentation.
2. The stems are crushed, passed through a juicer.
3. Juice is mixed with cake, raisins and sugar are added.
4. The wort is left for 3 days, the substance is stirred every day.
5. The raw materials are placed in a bottle with a water seal, the same amount of water and sugar are added.
6. Leave for fermentation, after the completion of the process, the transparent part is separated from the sediment.
7. Pour into a smaller bottle, add sugar if desired, close the lid.
8. Leave for 10 days in a dark cool place.

Then the wine is poured into small bottles with the help of a straw, hermetically corked and cleaned in the cellar for maturation. If a precipitate appears, the drink is filtered again. An indicator that the wine is ready to drink is the absence of sediment.

Rhubarb wine without herbal flavor

To avoid grassy taste, raw materials are subjected to heat treatment. From the proposed number of components, 4 liters of wine are obtained. The mass of ingredients can be increased or decreased according to the ratio. For a drink you need:

• stems – 4 kg;
• water – 800 ml;
• sugar – 700

After boiling, the broth is poured into a separate container, the raw materials are ground. Sequencing:

1. Put the grated raw materials in a container for boiling, pour water.
2. Boil on low heat for 30-40 minutes, constantly stirring.
3. When the raw material becomes soft, the dishes are removed from the fire.
4. 400 g of broth is added to the mass.
5. The second part of the broth is removed in the refrigerator.
6. Put grated rhubarb for 5 days in a room with a temperature not lower than +23⁰ C, after the expiration of the time, a foam with a sour smell should appear on the surface.
7. The second part of the broth is taken out of the refrigerator, the syrup is boiled.
8. When the syrup has cooled, add to the main mass.

Future wine is placed in a bottle with a water seal, you can use a medical rubber glove. The drink ferments for 14 days in a dark and warm place. If the fermentation process is over, the liquid is carefully poured into a bottle and infused for 1 month. Then they taste, if desired, add sugar, close tightly. After 3 months the young wine is ready.

Rhubarb wine with lemon

To make wine you will need:

• rhubarb – 2 kg;
• water – 3,5 l;
• lemon – 2 pcs .;
• wine yeast – 1 package;
• sugar – 800

Production technology:

1. The rhubarb is chopped into small pieces.
2. Place in a container, top up with water.
3. Leave for 4 days.
4. Rhubarb is removed, ground, put back into water, boiled for 30 minutes.
5. Dilute the yeast and add to the cooled broth.
6. Pour sugar and squeezed lemon juice.
7. Placed in a bottle with a water seal.

Insist in a warm room to stop fermentation. The sediment is separated, tasted, sugar is added, the container is tightly closed, lowered into the basement. The precipitate is separated over four months. If there is no sediment, then the wine is fully ripe.

Easy Rhubarb Wine Recipe with Oranges

Wine made from rhubarb with the addition of orange juice turns out to be darker in color with a pronounced citrus aroma. To prepare five liters of wine you will need:

• Orange – 2;
• rhubarb – 4 kg;
• sugar – 750 g;
• wine yeast – 1 package;
• water – 1l.

Boil rhubarb until cooked, chop, add 1/2 part of sugar and yeast. Put for fermentation for 14 days. Then separate the sediment, add the rest of the sugar and the juice squeezed from the oranges. The wine will ferment within five days. When the process is over, the rhubarb wine is poured into a clean container, corked, and placed in a dark room. The sediment is removed several times within three months. Then the wine is poured into small bottles, closed, after 30 days of aging, the rhubarb wine is ready.

Rhubarb wine with yeast

Recipe Ingredients:

• rhubarb jam – 0,5 l;
• plant petioles – 1 kg;
• water – 3,5 l;
• yeast – 25 g;
• sugar – 900

Wine preparation:

1. The stems are cut, put in a container.
2. Add sugar, crush.
3. Jam is stirred in water, yeast is added.
4. Combine all the ingredients, cover with a napkin, leave for 4 days.
5. Filter, pour the liquid into a bottle with a water seal.
6. Leave for 1 month.

The sediment is separated, the bottle is tightly closed, put for 40 days in a dark, cold room for ripening.

Delicious rhubarb and raspberry wine

The wine prepared according to the recipe will turn out to be bright red in color with a delicate raspberry aroma. For cooking you will need:

• raspberries – 1 cup;
• sugar – 0,5 kg;
• rhubarb juice – 1,5 l;
• water – 1 l;
• vodka – 100 ml.

Cooking process:

1. Raspberries are ground with 50 g of sugar, left for 3 days.
2. The peel is peeled from the petioles, passed through a juicer.
3. Combine juice and raspberry sourdough, add 200 g of sugar.
4. Pour into a jar, put on a medical glove on top.
5. Leave to ferment for 21 days.
6. Separate the sediment, add the sugar remaining according to the recipe, put on a glove.
7. When the fermentation process is completed, the liquid is filtered.

The wine is bottled, tightly closed, put to ripen in a dark place for 3 weeks.

How to store rhubarb wine

Rhubarb wine does not apply to drinks in which the quality directly depends on the aging time. If the raw material has undergone heat treatment, the shelf life is within 3 years. If the juice was pressed cold, the shelf life is no more than 2 years. After preparation, the drink is sealed in a container and stored in a room with an air temperature of plus 3-5 ⁰C with the absolute absence of light. After uncorking the bottle, the wine is stored in the refrigerator for no more than 7 days. In the case of fixing the drink with alcohol, the shelf life increases to 5 years.

Conclusion

Rhubarb wine, prepared according to a traditional recipe, is characterized by a pleasant apple aroma and a balanced taste. The drink turns out to be light pink in color, transparent, with a strength of not more than 12⁰, it is classified as table wine. Wine can be made dry or semi-sweet by adjusting the amount of sugar.