Homemade rhubarb wine

Rhubarb wine can be classified as an exotic drink; the herb is mainly used for making salads. Less often they make jam or jams from it. It is not difficult to prepare wine, the output will be a pleasant-tasting, light-pink, tonic drink with the presence of a slight acidity and delicate aroma.

How to make homemade rhubarb wine

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

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

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

To prepare a drink:

• do not use metal utensils;
• the peel is not removed from the petioles;
• to eliminate the herbaceous odor, the raw materials are heat treated;
• yeast becomes of good quality;
• do not use boiled water for sourdough.

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

1. After collection, the leaf plates are separated, discarded or used for food for herbivorous domestic animals.
2. The petioles are washed in warm water.
3. Placed on a napkin to dry.
4. Cut into pieces of about 4 cm.

Classic rhubarb wine recipe without yeast

Ingredient set:

• rhubarb - 3 kg;
• sugar - 0.5 kg per 1 liter of juice;
• raisins - 100 g.

Raisins can be replaced with fresh cherries. Sequence of action:

1. 3 days before making wine, raisins are soaked in water and add 3 tbsp. l sugar, placed in heat to begin fermentation.
2. The stems are crushed, passed through a juicer.
3. Mix the juice with the cake, add raisins and sugar.
4. Leave the wort for 3 days, stir the substance 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. Poured into a smaller bottle, add sugar if desired, close with a lid.
8. Leave for 10 days in a cool dark place.

Then the wine is poured into small bottles with the help of a tube, hermetically sealed and put into the cellar for ripening. If a precipitate appears, the drink is filtered again. The indicator that the wine is ready to drink is the absence of sediment.

Rhubarb wine without herbal flavor

To avoid a herbaceous taste, the raw materials are heat treated. From the proposed amount of components, 4 liters of wine are obtained. The weight of the ingredients can be increased or decreased according to the ratio. For a drink you need:

• stems - 4 kg;
• water - 800 ml;
• sugar - 700 g

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

1. They put the grated raw materials into a boiling container, fill with water.
2. Boil over low heat for 30-40 minutes, stir constantly.
3. When the raw materials become soft, the dishes are removed from the heat.
4. 400 g of broth is added to the mass.
5. The second part of the broth is removed to the refrigerator.
6. Put the grated rhubarb for 5 days in a room with a temperature of at least +23⁰ C, after the expiration date, a foam with a sour smell should appear on the surface.
7. Take the second part of the broth from the refrigerator, boil the syrup.
8. When the syrup has cooled, add to the bulk.

The future wine is placed in a bottle with a water seal, you can use a medical rubber glove. The drink wanders 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 it, add sugar if desired, close tightly. After 3 months, 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 packet;
• sugar - 800 g

Production technology:

1. Rhubarb is chopped into small pieces.
2. Placed in a container, top up with water.
3. Leave for 4 days.
4. Remove the rhubarb, grind it, put it back in water, boil for 30 minutes.
5. Yeast is diluted and added 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 sediment is separated over four months. If there is no sediment, then the wine is fully ripe.

A simple recipe for rhubarb wine with oranges

Rhubarb wine 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 pcs.;
• rhubarb - 4 kg;
• sugar - 750 g;
• wine yeast - 1 packet;
• water - 1l.

Boil rhubarb until tender, chop, add 1/2 part sugar and yeast. Leave for fermentation for 14 days. Then separate the sediment, add the rest of the sugar and the juice squeezed out of 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 yeast wine

Ingredients of the recipe:

• rhubarb jam - 0.5 l;
• plant petioles - 1 kg;
• water - 3.5 l;
• yeast - 25 g;
• sugar - 900 g

Wine preparation:

1. The stems are cut and placed in a container.
2. Add sugar, crush.
3. The 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, and placed 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 with a delicate raspberry aroma. For cooking you will need:

• raspberries - 1 glass;
• sugar - 0.5 kg;
• rhubarb juice - 1.5 l;
• water - 1 l;
• vodka - 100 ml.

Cooking process:

1. Grind raspberries with 50 g of sugar, leave for 3 days.
2. Peel the peel from the stalks, pass through a juicer.
3. Juice and raspberry sourdough are combined, 200 g of sugar are added.
4. Poured into a jar, put on a medical glove on top.
5. Leave to ferment for 21 days.
6. Separate the sediment, add the remaining sugar according to the recipe, put on a glove.
7. When the fermentation process is over, 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 belong to drinks in which the quality directly depends on the aging period. 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 corked in a container and stored in a room with an air temperature of plus 3-5 ⁰C with no light at all. After opening 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 is increased to 5 years.

Conclusion

A traditional rhubarb wine with a pleasant apple aroma and balanced taste. The drink turns out to be light pink, transparent, with a strength of no more than 12⁰, it is referred to as table wines. Wine can be made dry or semi-sweet by adjusting the amount of sugar.

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