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Rhubarb is a vegetable crop, the edible part of which consists of the stems of the plant. It is noteworthy that the leaves and root of rhubarb are considered poisonous.
Culinary delights have long been known to our grandmothers, but few people know that very unusual alcohol is obtained from rhubarb. In this article, Whisk will reveal a couple of rhubarb wine recipes.
Learn the recipe for liqueur and rhubarb tincture.
Rhubarb wine without herbal taste
Ingredients
Rhubarb stalks – 3 kg
Water – 1 liter per 1 liter of juice
Sugar – 500 g per 1 liter of juice
Unwashed raisins (fresh berries) – 30-50 g (for sourdough)
Method of preparation
3-5 days before working with rhubarb, make wine sourdough. To do this, unwashed raisins or berries must be poured into a jar, add 25 grams of sugar and pour 100-150 ml of water at room temperature. Cover the jar with gauze, put in a warm place. When foam appears, a slight sour smell and hiss, the starter is ready, you can proceed to the next step. If after 3-4 days there are no signs of fermentation (it happens when raisins or berries are heavily processed with chemicals), you need to make the starter again from other raw materials.
Wash the rhubarb stalks, remove the “white leg”, cut into small pieces (as small as possible). Put the pieces in a saucepan, pour water (should cover a layer of rhubarb by 2-3 cm, depending on the capacity). Remember the added amount of water, so that later you can correctly calculate the proportions.
Bring to a boil, cook over low heat until the stalks are soft. Remove the saucepan from the stove, cover with a lid, and cool to room temperature. Due to the heat treatment, the herbal flavor disappears from the rhubarb and a light apple aroma appears.
Drain the broth into a separate container. Grind the stems with a blender or grind through a sieve.
In a container with a wide neck, mix chopped rhubarb, decoction, water (minus used during cooking), 200 grams of sugar per 1 liter of decoction and sourdough (pour along with raisins or berries). Cover the neck with gauze or cloth to protect against insects.
Transfer the wort to a dark room at room temperature. Leave for 3-4 days. Stir once a day with a clean spatula.
Filter the wort through several layers of gauze. Press the pulp well and discard. Add 100 grams of sugar per 1 liter of juice (obtained after boiling) to the liquid part, mix.
Pour the wort into a fermentation tank, fill to a maximum of 75% to leave room for carbon dioxide and foam. Install a water seal or a medical glove with a hole in the finger on the neck. Leave the container in a dark place with a temperature of 18-27°C.
After 5 days, add a new portion of sugar (100 grams per liter of juice after boiling): remove the water seal or glove, drain about 0,5 liters of must separately, dilute the sugar in it, pour the resulting syrup back and close it with a water seal. After another 5 days, repeat the procedure by adding the remaining sugar (100 grams per liter).
Depending on temperature and yeast activity, rhubarb wine will ferment for 25-60 days. Then the water seal stops bubbling (the glove deflates), a layer of sediment appears at the bottom, and the drink itself becomes lighter.
Attention! If fermentation continues 50 days after the installation of the water seal, so that bitterness does not appear, you need to drain the drink from the sediment and put it under the lock again to ferment at the same temperature.
Drain the fermented wine from the sediment (filter) through a tube into another container. To taste. If desired, sweeten with sugar or fix with vodka (alcohol) in an amount of 2-15% of the drink volume. Fortified wine is tougher in taste and not as fragrant, but it is better stored.
Pour the wine into bottles to the top and close them tightly. If sugar was added at the previous stage, it is better to keep the first 7-10 days under the gate in case of repeated fermentation.
Transfer the wine to a dark room with a temperature of 5-16°C and leave for 3-6 months to mature. Once every 10-30 days, as sediment appears at the bottom with a layer of 3-5 cm, filter the wine by pouring it through a straw.
When the sediment no longer appears, the wine is ready. It can be bottled and hermetically sealed.
Shelf life up to 5 years, store in a refrigerator or cellar. Fortress – 11-12%.
Easy Rhubarb Wine Recipe
Ingredients
Rhubarb stalks – 1 kg
Water – 4 L
Sugar – 5 kg
Lemon – 1 pcs.
Gelatin – 5 g
Method of preparation
Rhubarb wine is prepared in May-June. Place sliced rhubarb into water. Cover the vessel and infuse for 10 days, shaking daily.
Then strain the liquid and squeeze the juice from the pulp.
Mix the resulting liquid with sugar, juice of 1 lemon and zest, then add the dissolved pre-soaked gelatin.
Pour the liquid into a fermentation vessel or barrel.
After 10 months, the wine can be poured into bottles.
Alternative recipe for rhubarb wine
Ingredients
Rhubarb stalks – 4 kg
Water – 7 L
Sugar – 2,5 kg
Wine yeast – 1 tbsp. l.
Lemon – 1 pcs.
Orange – 1 pcs.
Rusk – 1 pc.
Method of preparation
Rhubarb thoroughly wash, cut into pieces, pour boiling water and keep 4 days in a warm place.
Then measure the amount of juice produced. You should get about 9 liters.
Strain the liquid through a cloth, add sugar and yeast, smeared on crackers moistened with water, pour in lemon and orange juices and put in a warm place for fermentation (1-1,5 months).
As soon as it is over, mix the liquid and after 3 days, when a precipitate appears at the bottom, strain it, pour it into a wooden container.
It is necessary to fill the barrel to the brim, cover with a lid and keep for about 6 months until the end of quiet fermentation.
Pour the finished wine into clean bottles, cork and store in a cool place.
Relevance: 18.07.2018
Tags: Wine and vermouth, Wine recipes