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In a pan combine the sugar with 1.9 litres of water and bring to the boil. Once boiling turn off the heat and pour over the ingredients in the straining bag. Top up the fermenter with cold water to 4.5 litres in total. When the mixture is cool add the Campden tablet, stir thoroughly and let stand for 48 hours.

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Measure the gravity of the rhubarb wine with the hydrometer. Note the result, which should be around 0.998. If the gravity is higher than 1.005, let it ferment for a few more weeks. If desired, add 1 tsp. of white sugar to each 750ml bottle to make a sparkling rhubarb wine.

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Check specific gravity. It should be between 1.100 and 1.110. Add yeast and mix in well. Cover the primary fermentor and let sit overnight. Siphon into secondary fermentor, add cinnamon (if desired), and attach airlock. For a dry wine: Rack in three weeks and return to secondary fermentor.

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Put a unique twist on a classic margarita recipe by incorporating your homemade rhubarb wine. In a shaker, combine 2 ounces of rhubarb wine, 1.5 ounces of tequila, 1 ounce of fresh lime juice, and 0.5 ounces of agave syrup. Shake vigorously with ice, strain into a salt-rimmed glass, and garnish with a lime wedge.

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Strain. Heat clear juice to almost boiling, measure and return to clean crock. For each gallon of liquid add two oranges and one lemon, sliced very thin. Add seven cups of sugar for each gallon of liquid. When lukewarm, add yeast (for two gallons, add about ¼ ounce yeast). Stir well and let ferment about a week.

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Put the chopped rhubarb, sugar and citric acid into your sterilized brew bin or food grade basin, and mix together. Cover and leave the fruit to macerate for at least three days, until it starts to go mushy. Use a clean rolling pin to mash up the fruit as much as possible.

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Crush the pulp with the end of a rolling pin then stir in three litres of boiled but cooled water. Strain through sterilised muslin into another clean bucket, add the grape juice concentrate and.

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Dissolve 1 cup sugar in 1/2 cup of boiling water. Boil for a few minutes to evaporate a little of the water. Allow this strong simple sugar syrup to cool to room temperature. Rack the wine into a clean tub then add the sugar syrup and the potassium sorbate* and stir well.

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The alcohol content of rhubarb wine varies depending on the recipe, but it is typically around 12% ABV. 6. Can I make rhubarb wine with dried rhubarb? Yes, you can make rhubarb wine with dried rhubarb. However, you will need to rehydrate the dried rhubarb before use. 7. What is the difference between red and white rhubarb?

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It is best to use natural sugar for making rhubarb wine, as artificial sweeteners may affect the flavor and fermentation process. 11. Can I make rhubarb wine without adding water? It is recommended to add water to the rhubarb wine mixture to dilute the acidity of the rhubarb and achieve the desired alcohol content. 12. Can I carbonate rhubarb wine?

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A rolling pin is a good tool to expose the stalks. The rhubarb goes through primary fermentation before anything else. Snap the stalks into the primary container and pour cold water over to cover them. Now let it sit 3 days and give it a stir every day. After 3 days, scoop out the rhubarb and leave the water behind.

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So I sterilized the kitchen, followed the easiest recipe going and began brewing. The process started by chopping up 3lbs of rhubarb, bashing it up a bit with a rolling pin in a bucket, and adding 3lbs of sugar. Tomorrow I'll strain the juice into a demijohn, top it up with warm water, add a sachet of wine yeast and fit an airlock.

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Dissolve 1 cup of sugar in 1/2 cup of boiling water. Boil for a few minutes to evaporate a little of the water. Allow this strong simple sugar syrup to cool to room temperature. Rack the wine into a clean tub then add the sugar syrup and the potassium sorbate and stir well.

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Place the chopped rhubarb in a large bowl, glass jar or bucket. Cover with sugar and stir to coat. Allow the sugar to extract the rhubarb juice for 2-3 days. After 2-3 days, there will be about 1/2 gallon of rhubarb juice or rhubarb syrup. Strain the juice/syrup through a fine mesh strainer and measure the juice.

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Chop the rhubarb into 1/4 inch slices. Place 5 pounds of the the chopped rhubarb in a food grade bowl, bucket or tub and cover with the 3 pounds of sugar. Stir well. Cover the bucket with a clean towel for between 2 to three days. After 2-3 days, the sugar will have extracted the juice from the rhubarb.

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How to make rhubarb wine at home. With this simple recipe, you can make 1 gallon / 4.5 - 5 liters of tasty wine in around 2 - 3 weeks. From start to finish t.