Rhubarb Wine

Recipe file created May 21, 2001.
For a nice, rose colour, choose bright red stalks. For a paler wine, use the green stalks.
Remember: the leaves are poisonous (and make an excellent insecticide).


The best wines are made from scratch.
  • 10 to 12 cups rhubarb, sliced thinly
  • 1 - 4 inch cinnamon stick (optional)
  • 7 cups granulated sugar
  • 2 campden tablets
  • 1 teaspoon nutrients
  • 1/2 teaspoon pectic enzyme
  • 1 package wine yeast
  • 1 gallon water
  • Put water into primary fermentor. Add pectic enzyme and crushed campden tablet. Stir well. Add rhubarb and let sit two days, stirring regularly.

    Strain, but DO NOT squeeze.

    Dissolve sugar and nutrients in the liquid. Check Specific Gravity. It should be between 1.100 and 1.110. Add yeast and mix in well. Cover primary fermentor. Let sit overnight.

    Siphon into secondary fermentor, add cinnamon stick (if using) and attach airlock.

    For a dry wine, Rack in three weeks and return to secondary fermentor. Rack again in three months, and every three months until 1 year old. Bottle.

    For a sweet wine, rack at three weeks. Add 1/2 cup sugar dissolved in 1 cup wine. Stir gently, and place back into secondary fermentor. Repeat process every six weeks until fermentation does not restart with the addition of sugar. Rack every three months until one year old. Bottle.

    Ths wine is best if you can refrain from drinking it for a year and a half from the date it was started.


    For something a little different, try brown sugar in place of the white sugar.

    -- Rox

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