Rhubarb Wine: A Taste of Summer Sunshine

My grandmother, a woman who could coax life from the most stubborn of soils, had a patch of rhubarb that seemed to thrive on neglect. Towering stalks, thick and vibrant red, would emerge each spring, a promise of pies, jams, and something far more intriguing: rhubarb wine. As a child, I remember the mysterious bubbling crocks hidden in the cool, dark cellar, their contents a closely guarded secret. The resulting wine, tart and refreshing, was the taste of summer bottled – a sip of sunshine that warmed you from the inside out.

Recipe Overview

• Prep Time: 2 hours
• Cook Time: 21 days
• Total Time: 504 hours 30 minutes
• Yields: 4 bottles (estimated)
• Dietary Type: Vegetarian

Ingredients

• ½ bushel rhubarb, diced
• 25 lbs sugar
• 12 oranges, sliced
• 1 fresh yeast cake, dissolved in lukewarm water

Equipment Needed

• 10-gallon crock
• Large pot
• Cheesecloth (4 layers)
• Bottles with caps

Instructions

1. Begin by preparing your rhubarb. Thoroughly wash and dice the rhubarb stalks. A half-bushel may seem like a lot, but rhubarb shrinks as it cooks, and you want a concentrated flavor for your wine.

2. Next, in a large pot, bring a generous amount of water to a rolling boil.

3. Place the diced rhubarb into your 10-gallon crock. Carefully pour the boiling water over the rhubarb, ensuring it’s fully submerged.

4. Cover the crock tightly and let it set for 12 hours. This allows the rhubarb to soften and release its juices into the water, forming the base for your wine.

5. After 12 hours, remove the rhubarb from the juice. You can discard the cooked rhubarb, as it has already imparted its flavor.

6. Now, it’s time to add the sweetness and aromatics. To the rhubarb juice in the crock, add the sugar, sliced oranges, and the yeast cake that you have dissolved in lukewarm water. Ensure the sugar is fully dissolved.

7. This is where the magic happens. Let the mixture set for 21 days, stirring it thoroughly each day. This daily stirring helps to aerate the mixture and encourage the fermentation process.

8. Keep a close eye on your wine. After the initial 21 days, observe the juice carefully. If it’s not clear and bubbles are still rising to the top, continue to stir it each day until it becomes clear and the bubbling stops. This indicates that the fermentation process is complete.

9. Once the juice is clear, it’s time to clarify it. Strain the wine through 4 layers of cheesecloth to remove any sediment or pulp.

10. Finally, bottle the wine, leaving a little headspace at the top. Affix the caps but do not tighten them completely. This allows any residual carbon dioxide produced during fermentation to escape, preventing the bottles from exploding. After a couple of days, you can tighten the caps. Store your rhubarb wine in a cool, dark place to mature.

Expert Tips & Tricks

• Yeast is Key: Using a fresh, active yeast cake is crucial for successful fermentation. If you can’t find a fresh yeast cake, you can substitute with a wine yeast, following the package instructions for activation.
• Sanitation Matters: Ensure all your equipment, including the crock, pot, and bottles, are thoroughly sanitized to prevent unwanted bacteria from spoiling your wine.
• Patience is a Virtue: Don’t rush the fermentation process. Allow the wine to clarify naturally for the best results.
• Sweetness Adjustment: Taste the wine after fermentation. If it’s too tart for your liking, you can add a simple syrup (sugar dissolved in water) to sweeten it to your preference before bottling. Add a little at a time, tasting as you go.
• Air Lock: For a more controlled fermentation, consider using an airlock on your crock. This allows carbon dioxide to escape while preventing air and contaminants from entering.

Serving & Storage Suggestions

Rhubarb wine is best served chilled, either on its own as an aperitif or alongside light meals such as salads, grilled chicken, or fish. Its tartness cuts through richness beautifully.

Store the bottled wine in a cool, dark place, ideally around 55-65°F (13-18°C). Properly stored rhubarb wine can age for several years, developing more complex flavors over time. Once opened, refrigerate and consume within a few days.

Nutritional Information

Please note that nutritional information is an estimate and can vary based on specific ingredients and serving sizes.

Nutrient	Amount per Serving (estimated)	% Daily Value (estimated)
Calories	2909 kcal	145%
Total Fat	1.28 g	2%
Saturated Fat	0.33 g	2%
Cholesterol	0 mg	0%
Sodium	23 mg	1%
Total Carbohydrate	746 g	249%
Dietary Fiber	12.67 g	51%
Sugars	723.5 g	1447%
Protein	6.125 g	12%

Variations & Substitutions

• Strawberry Rhubarb Wine: As the original recipe suggests, substitute a portion of the rhubarb with strawberries (¼ bushel rhubarb and 10 quarts strawberries). Add 2 large jars of maraschino cherries for added color and taste.
• Dandelion Wine: For a floral twist, use ½ bushel dandelion flowers (not greens) instead of rhubarb. Use 6 oranges and 6 lemons, sliced, 1 lb raisins, 1 yeast cake and 25 lbs sugar.
• Spice Infusion: Add a few cinnamon sticks or cloves to the crock during fermentation for a spiced rhubarb wine.
• Honey Sweetened: Substitute a portion of the sugar with honey for a more nuanced sweetness.
• Dry Wine: Reduce the amount of sugar used for a drier wine.

FAQs (Frequently Asked Questions)

Q: How do I know when the fermentation is complete?
A: The clearest sign is when the juice becomes clear and no more bubbles rise to the surface. This indicates that the yeast has consumed most of the sugar.

Q: My wine is too tart. Can I fix it?
A: Yes, you can add a simple syrup (sugar dissolved in water) to sweeten the wine to your liking before bottling. Add a little at a time and taste until you reach the desired sweetness.

Q: Can I use frozen rhubarb?
A: Yes, frozen rhubarb can be used. Thaw it completely before adding it to the crock.

Q: Why aren’t the bottle caps tightened all the way during bottling?
A: Leaving the caps slightly loose allows any residual carbon dioxide produced during fermentation to escape, preventing the bottles from exploding.

Q: How long does rhubarb wine last?
A: Properly stored rhubarb wine can last for several years. However, it’s best consumed within a year or two for optimal flavor. Once opened, refrigerate and consume within a few days.

Final Thoughts

Making rhubarb wine is a labor of love, a journey of patience and anticipation. The process itself is a connection to the past, to the traditions of home winemaking. I encourage you to try this recipe, to experiment with the variations, and to share the resulting taste of sunshine with friends and family. It’s a truly unique and rewarding experience that will bring a touch of summer to any occasion. Cheers!