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Rhubarb Mead: A Taste of Spring in Every Sip

The first time I tasted rhubarb mead, it was a revelation. I was at a small Renaissance fair, skeptical about anything labeled “mead,” fearing a cloying, overly sweet drink. But the vendor, a wizened old woman with twinkling eyes, insisted I try a sample of her rhubarb mead. The tart, fruity, and subtly sweet concoction, tinged with a beautiful rosy hue, completely won me over. It was like capturing the essence of spring in a bottle, a perfect balance of sweet and sour that danced on my tongue. From that moment on, I was determined to try my hand at making my own.

Recipe Overview

Prep Time: 30 minutes
Fermentation Time: 4-6 weeks
Total Time: Approximately 5 weeks
Yields: 6 bottles
Dietary Type: Gluten-Free (naturally), Dairy-Free (naturally), suitable for Vegetarians and Vegans (depending on honey source)

Ingredients

18 cups chopped rhubarb (fresh, preferably young stalks)
1 package champagne yeast (such as Lalvin EC-1118)
12 cups honey (raw, local honey is ideal for flavor, but any type will work)
48 cups water (filtered, chlorine-free)
1 lemon
1 tea bag (black tea, for tannin and complexity; optional, but recommended)

Equipment Needed

Large pot or brewing kettle
Sterilized fermenting vessel (carboy, food-grade bucket with airlock) – ideally a one-gallon carboy or larger.
Airlock and stopper
Hydrometer (optional, for measuring gravity and alcohol content)
Racking cane or siphon
Sterilized bottles with caps or corks
Large spoon or paddle
Measuring cups and spoons
Cheesecloth or fine-mesh strainer

Instructions

Prepare the Yeast: Activate the champagne yeast according to the package instructions. This usually involves hydrating the yeast in a small amount of warm water (around 100°F or 38°C) with a pinch of sugar for about 15-30 minutes. Look for a foamy or bubbly appearance to indicate the yeast is active.
Sanitize Everything: Thoroughly sanitize all equipment that will come into contact with the mead, including the fermenting vessel, airlock, stopper, spoon, and any other tools. This is crucial to prevent unwanted bacteria or wild yeast from spoiling the batch. Use a food-grade sanitizer like Star San or a diluted bleach solution (followed by a thorough rinse).
Create the Must: In your large pot or brewing kettle, dissolve the honey in the water. Gently heat the mixture over medium heat, stirring constantly, until the honey is completely dissolved. Avoid boiling the mixture.
Add Flavorings: Squeeze the juice from the lemon and add it to the honey-water mixture. Add the tea bag to the mixture as well. This will contribute tannins, which can improve the body and aging potential of the mead.
Incorporate the Rhubarb: Stir in the chopped rhubarb into the honey-water mixture.
Cool and Transfer: Allow the mixture to cool to room temperature (below 80°F or 27°C) before adding the yeast. This is important because high temperatures can kill the yeast. Once cooled, remove the tea bag.
Pitch the Yeast: Pour the cooled rhubarb-honey mixture into the sterilized fermenting vessel (carboy or bucket). Add the activated yeast to the must (the unfermented mead).
Aerate: Gently stir or shake the mixture to aerate it. Yeast needs oxygen to multiply during the initial fermentation stages.
Seal and Ferment: Attach the airlock and stopper to the fermenting vessel. Fill the airlock with water or sanitizer solution.
Ferment in a Dark Place: Place the fermenting vessel in a dark, temperature-controlled location (ideally around 65-75°F or 18-24°C). Maintain a consistent temperature as much as possible.
Primary Fermentation: Allow the mead to ferment for 4 to 6 weeks. You should see bubbling activity in the airlock, indicating that fermentation is taking place. The bubbling will gradually slow down as the yeast consumes the sugars.
Racking: After 4 to 6 weeks, rack the mead to remove it from the sediment (lees) that has settled at the bottom of the fermenting vessel. Use a sterilized racking cane or siphon to carefully transfer the clear mead to a clean, sterilized carboy, leaving the sediment behind.
Secondary Fermentation (Optional): If desired, allow the mead to undergo a secondary fermentation for several weeks or months to further clarify and age. This will help improve the flavor and stability of the mead.
Clarification (Optional): If the mead is still cloudy after secondary fermentation, you can use clarifying agents like bentonite or sparkolloid to help remove any remaining particles. Follow the instructions on the clarifying agent package.
Bottling: Once the mead is clear and has reached the desired level of sweetness and flavor, it’s time to bottle it. Sterilize your bottles and caps or corks. Siphon the mead into the bottles, leaving about an inch of headspace at the top. Cap or cork the bottles securely.
Aging: Allow the bottled mead to age for at least a few months, or even longer, to further develop its flavors. Store the bottles in a cool, dark place. Rhubarb mead often benefits from aging for 6 months to a year.

Expert Tips & Tricks

Rhubarb Selection: Use young, tender rhubarb stalks for the best flavor. Older stalks can be more fibrous and tart.
Honey Quality: The quality of the honey will have a significant impact on the flavor of the mead. Use raw, local honey if possible for the most complex and interesting flavors.
Yeast Selection: Champagne yeast is a good choice for mead because it produces a clean, crisp flavor and can tolerate high alcohol levels. Other yeast strains can be used, but they may impart different flavors to the mead.
Temperature Control: Maintaining a consistent fermentation temperature is crucial for producing a high-quality mead. Use a temperature controller or find a location in your home that stays within the ideal temperature range.
Degassing: During fermentation, yeast produces carbon dioxide. If you notice a lot of CO2 dissolved in your mead, you can degas it by gently stirring or shaking the mead. This will help prevent bottle bombs.
Backsweetening: If you prefer a sweeter mead, you can backsweeten it after fermentation is complete. Stabilize the mead with potassium sorbate and potassium metabisulfite to prevent renewed fermentation, then add honey or another sweetener to taste.

Serving & Storage Suggestions

Serve rhubarb mead chilled, either on its own as an aperitif or dessert wine, or paired with complementary dishes. It pairs well with light cheeses, fruit tarts, grilled chicken, or salads.

Store unopened bottles of rhubarb mead in a cool, dark place for several years. Once opened, store the bottle in the refrigerator and consume within a week.

Nutritional Information

Note: Nutritional information is an estimate and will vary depending on the specific ingredients and process used.

Nutrient	Amount per Serving (approx. 5 oz)	% Daily Value*
Calories	200-250 kcal	10-13%
Total Fat	0g	0%
Saturated Fat	0g	0%
Cholesterol	0mg	0%
Sodium	5-10mg	0%
Total Carbohydrate	30-40g	10-13%
Dietary Fiber	0-1g	0-4%
Sugars	30-40g	N/A
Protein	0g	0%
Alcohol	Varies (typically 12-14%)	N/A

*Percent Daily Values are based on a 2,000 calorie diet.

Variations & Substitutions

Fruit Variations: Experiment with adding other fruits to the mead, such as strawberries, raspberries, or cherries, to complement the rhubarb flavor.
Spice Additions: Add spices like ginger, cinnamon, or vanilla to the mead for added complexity. Use them sparingly.
Herb Infusions: Infuse the mead with herbs like lavender, rosemary, or mint during secondary fermentation.
Sweetness Levels: Adjust the amount of honey used to create a drier or sweeter mead. You can also backsweeten the mead after fermentation is complete.
Tea Selection: Try different types of tea bags for subtly different flavors. Green tea or white tea could offer delicate flavor variations.

FAQs (Frequently Asked Questions)

Q: Can I use frozen rhubarb instead of fresh?
A: Yes, you can use frozen rhubarb. Just be sure to thaw it completely before adding it to the must. It may release more water, so you might want to reduce the water quantity slightly.

Q: How do I know when the fermentation is complete?
A: Use a hydrometer to measure the specific gravity of the mead. When the gravity readings stabilize for several days, fermentation is likely complete. Also, the airlock activity will slow down or stop.

Q: What if my mead is too tart?
A: You can backsweeten the mead after fermentation to balance the tartness. Stabilize the mead with potassium sorbate and potassium metabisulfite before adding more honey.

Q: My mead is cloudy. How can I make it clearer?
A: Time and patience are key! Racking, secondary fermentation, and the use of clarifying agents like bentonite or sparkolloid can help to clarify the mead.

Q: Can I make a smaller batch of this mead?
A: Yes, you can scale the recipe down proportionally. Make sure to adjust all ingredient quantities accordingly. For example, halve all the ingredient amounts for a 3-bottle yield.

Final Thoughts

Brewing your own rhubarb mead is a rewarding experience that allows you to create a unique and delicious beverage. While it requires patience and attention to detail, the end result is well worth the effort. Don’t be afraid to experiment with different ingredients and techniques to create your own signature rhubarb mead. Share your creations with friends and family, and enjoy the fruits (or rather, the stalks) of your labor! Consider serving it alongside a slice of rhubarb pie for the ultimate springtime indulgence. Cheers!

Rhubarb Mead Recipe