Homemade Rhubarb Wine

There’s something special about making your own wine at home. Like many folks, I used to think wine-making was only for experts, but after giving it a try with fresh rhubarb from my garden, I was hooked. It’s become a yearly tradition at my house, marking the start of spring when those first red stalks peek through the soil.

Making rhubarb wine is easier than you might think. Sure, it takes some patience – good things usually do – but the process itself is pretty straightforward. I love how the tart rhubarb mellows into something completely different after fermentation, creating a light, refreshing drink that’s perfect for summer evenings on the porch.

If you’ve got extra rhubarb and a bit of curiosity, this recipe is for you. And don’t worry if you’re new to home brewing – I’ll walk you through each step, just like I would if you were right here in my kitchen.

What Kind of Rhubarb Should I Use?

For making rhubarb wine, you can use either field-grown or hothouse rhubarb stalks – just make sure they’re nice and red or pink, which indicates good flavor development. The greener stalks tend to be more tart and less flavorful, so try to avoid those if possible. Fresh rhubarb is best for wine-making, but if you’ve got frozen stalks in your freezer, those will work too since freezing actually helps break down the cell walls and release more juice. Just remember to only use the stalks and throw away the leaves, as rhubarb leaves contain substances that aren’t safe to consume. When picking or buying your rhubarb, look for firm, crisp stalks without any soft spots or blemishes.

Options for Substitutions

When making homemade wine, some ingredients are essential while others can be switched up. Here’s what you need to know about possible substitutions:

• Rhubarb: Fresh rhubarb is key for this wine, but if you can’t find it fresh, you can use frozen rhubarb. Just thaw it completely before using. Don’t use canned rhubarb as it contains preservatives that might affect fermentation.
• Black tea: The tannins in black tea help with the wine’s body and structure. You can substitute with 1 tablespoon of strong-brewed green tea or 1/2 teaspoon of wine tannin powder.
• White wine yeast: This is pretty important for good results, but in a pinch, champagne yeast will work. Avoid bread yeast as it will give off unwanted flavors.
• Yeast nutrient: If you can’t find yeast nutrient, you can use a handful of raisins (about 10-12) chopped up, though the nutrient is really better for consistent fermentation.
• Campden tablets: These are essential for proper preservation – if using powder instead of tablets, make sure to measure carefully as the concentration might differ.
• Potassium sorbate: This is necessary for stabilizing the wine and can’t be substituted if you plan to sweeten the wine later.

Watch Out for These Mistakes While Making

The biggest challenge when making rhubarb wine is using rhubarb leaves, which are toxic – always remove them completely and only use the stalks, choosing ones that are crisp and bright pink or red for the best flavor.

Temperature control is crucial during fermentation – keeping your brew between 68-75°F (20-24°C) will help avoid off-flavors and ensure your yeast stays happy and active throughout the process.

A common mistake is rushing to bottle the wine too soon – letting it age for at least 6 months allows the harsh, acidic notes to mellow and the flavors to develop properly, while also ensuring all fermentation has completely stopped to prevent bottle explosions.

For clearer wine, avoid stirring up the sediment when racking (transferring) between containers, and consider using a fining agent if clarity is important to you.

What to Serve With Rhubarb Wine?

This homemade rhubarb wine pairs really nicely with light summer meals and appetizers that won’t overpower its unique fruity flavor. Try serving it chilled alongside a cheese board with mild cheeses like brie, gouda, or fresh mozzarella. Since rhubarb has a natural tartness, this wine also goes great with grilled chicken dishes or light pasta meals with cream-based sauces. For dessert pairings, stick to simple treats like vanilla ice cream or butter cookies that let the wine’s interesting flavor shine through.

Storage Instructions

Age: After bottling your rhubarb wine, let it age in a cool, dark place for at least 3-6 months. The longer you can wait, the better it gets! The flavors will mellow and develop more complexity over time. Most home winemakers find that 6-12 months of aging gives the best results.

Store: Keep your bottles in a dark cellar or wine rack where the temperature stays steady between 55-65°F (13-18°C). Lay the bottles on their sides to keep the corks moist. When stored properly, your rhubarb wine can last for 2-3 years, though it’s usually best enjoyed within the first year or two.

Serve: For the best taste, serve your rhubarb wine chilled, just like you would a white wine. Take it out of storage about 30 minutes before serving and pop it in the fridge. This helps bring out the fresh, fruity flavors of the rhubarb.

Preparation Time	30-60 minutes
Cooking Time	12-26 weeks
Total Time	12-26 weeks
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 9200-9500
• Protein: 20-30 g
• Fat: 0-5 g
• Carbohydrates: 2300-2400 g

Ingredients

• 5 pounds rhubarb (about 2.3 kg)
• 3 pounds granulated sugar (roughly 1.4 kg)
• 1 1/4 cups brewed black tea (285 ml)
• 4 quarts water (approximately 3.8 liters)
• 2 teaspoons yeast nutrient
• 1 packet white wine yeast (5 g)
• 1 campden tablet (or 1 teaspoon campden powder)
• 1/2 teaspoon potassium sorbate
• 1 cup granulated sugar (around 200 g)

Step 1: Prepare the Rhubarb Syrup

Start by washing the rhubarb sticks and cutting them into half-inch or thinner slices.

Place these pieces in a clean, sterilized tub and pour sugar over them.

Stir well to ensure the sugar coats all the rhubarb.

Cover the tub with a clean towel or plastic wrap and leave it for 24 hours.

During this time, the sugar will draw moisture out of the rhubarb, forming a rich syrup.

Step 2: Prepare Water and Tea

Bring four quarts of water to a boil, hold it there for five minutes, and then allow it to cool to lukewarm.

While the water cools, brew a large mug of strong black tea and let it cool as well.

Step 3: Combine Rhubarb and Tea Mixture

Pour the lukewarm water over the rhubarb and sugar in the tub.

Stir the mixture well to dissolve any sugar at the bottom.

Strain the liquid into another clean tub, discarding the rhubarb pieces or utilizing them for another recipe like rhubarb pie.

Pour the cooled tea into the rhubarb liquid.

Step 4: Fermentation Process

For an optional step, use a hydrometer to take an initial reading of the liquid to understand the potential alcohol content.

You may have a reading around 1.1.

Next, add yeast and yeast nutrient to the rhubarb liquid.

Stir well, then cover the tub with a clean towel and let it sit at room temperature for five days.

For more professional fermentation, consider using a primary fermentation bucket with an airlock to manage vigorous fermentation.

Step 5: Siphon and Begin Secondary Fermentation

After five days, rack the liquid from the tub into a clean demi-john using a sterilized siphoning hose.

Take care to avoid transferring the sludge at the bottom.

Fill the demi-john, ensuring at least an inch of headspace remains from the liquid to the bung.

Fit a drilled bung and airlock to the demi-john, allowing gases to escape while preventing contamination.

Ferment the wine in a dark-to-dim location at room temperature or slightly warmer for three to six weeks, monitoring the fermentation via the bubbling airlock.

Step 6: Rack, Stabilize, and Age the Wine

Once fermentation is complete, rack the wine from the demi-john into a clean tub, again avoiding the sludge at the bottom.

Add a crushed Campden tablet to stop further fermentation and prevent mold or bacterial growth.

Siphon the wine back into a clean, sterilized demi-john, topping up with simple sugar syrup if necessary.

Add potassium sorbate to prevent reactivation of yeast.

Fit a closed bung and let the wine age for six months or longer in a cool, dark place.

If desired, sweeten the wine with strong simple sugar syrup after tasting and before bottling.

Step 7: Bottle and Optional Aging

For the final steps, rack the wine into clean and sterilized wine bottles and seal with corks.

Although the wine can technically be enjoyed immediately, it will develop better flavors if left to age for another month or longer.

Optionally, use a hydrometer to calculate the final alcohol content after sweetening and adjusting.

Enjoy your homemade rhubarb wine responsibly!