Had to clear some space in the freezer today, for more of our allotment produce. I had 1.3kg of chopped rhubarb in a freezer bag waiting to make some wine. Never had or made rhubarb wine before, but it is supposed to be very nice.
Ingredients
- 1.3kg chopped and frozen rhubarb.
- 4.5 litres (approx) of water
- 1.3kg Cane sugar
- 1 lemon
- Yeast & Yeast Nutrient
Method
- Place frozen rhubarb in a large pan and bring to the boil, once boiling turn off the heat and leave to steep for 30mins by which time the rhubarb will have softened.
- Mash the rhubarb with a potato masher, aiming to squash all the juice from the rhubarb, keep mashing until the liquid goes pink and the rhubarb is crushed.
- Add the sugar and stir until dissolved, add the pared peel and the juice of the lemon. Stir well.
- Transfer into a 5 litre FV and cover loosely . Leave to cool overnight.
I have a demijohn of this bubbling away in the shed. It's rather green looking:)
ReplyDeleteOurs is looking a lovely pink colour, suppose it depends on the colour of the rhubarb you use. Not sure.
ReplyDeleteI'd be interested to know if it turns out sweet or dry as I use a recipe that uses sugar & malt extract and it makes a sweet, almost sherry-like wine
ReplyDelete