The first step in making homemade rhubarb wine is to dilute the honey in about half a gallon of water. Warm up the water to almost boiling, turn off the heat, add the honey and stir. Let the mixture cool.
2 pounds Honey, 1 gallon Water
While the water is heating up, remove the leaves and rinse the rhubarb stalks. Crush the rhubarb stalks to speed up the fermentation of the rhubarb. Place the rhubarb in the primary fermenting bucket.
6 pounds rhubarb
Thinly grate the skin of two lemons, juice the lemons, and add the juice and zest (gratings) to the primary fermenting bucket.
2 large lemons
Add the optional raisins to the primary fermenter.
1 cup raisins
Once the diluted honey has cooled to below 90 degrees Farenheit, add the diluted honey to the primary fermenter.
2 pounds Honey
Dissolve the optional crushed Campden tablet in enough water to top off the primary fermenter to 1 gallon (or desired recipe amount), and add it to the primary fermenter. Wait 12 hours before adding the yeast and nutrient after adding the Campden tablet (it will kill the yeast). You can add the yeast and nutrient immediately if skipping the Campden tablet.
Mix the ingredients and cover with airlock. Ferment the rhubarb wine for 21 days.
After 21 days, rack the rhubarb wine into a new carboy using the siphon. Leave the sediment and food behind in the primary fermenter.
Cover with airlock, and ferment the wine for another 30 days.
On day 52, if the wine is clear you can bottle it. If the wine is cloudy and has sediment, use the siphon to rack the wine into another carboy (leaving behind the debris) and wait for another 30 days. Repeat this process until the rhubarb wine is clear, and then bottle it. (A clear glass demijohn will make it easier to tell if the wine is clear.)
The wine is drinkable once it is bottled, however, rhubarb wine tastes best after about 6 months of aging in the bottle.
Keyword Brandy, Mead, Moonshine, Schnapps
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