Try this Rhubarb Wine recipe, or contribute your own.
Suggest a better descriptionCut up rhubarb into 1/2 inch wide slices and put into the primary fermenter. Pour dry sugar over and mix together to extract juice. Cover and allow to stand 24 hours.
Add remaining ingredients except Potassium sorbate and acid blend and gently stir in 1 gallon of hot water, or more if making a larger quantity, to dissolve the sugar.
If more than 1 gallon is being made add cool water up to the desired level. Cover and allow to cool to the recommended temperature for the yeast being used.
Add acid blend to adjust the acid level to 0.60%. Gently stir to dissolve and distribute into the wine and retest after each addition.
Add enough sugar to reach a SG of 1.090 - 1.095. Gently stir to dissolve and distribute into the wine and retest after each addition.
Follow the directions on the yeast package to add it to the wine. Cover, but not tightly, unless an airlock is used so the CO2 produced can escape.
Ferment 48 hours. Strain out pulp into a cheesecloth bag and squeeze out any remaining liquid. In 3 or 4 days siphon into a carboy and attach a fermentation lock.
Rack in 3 weeks and again every 3 months until the wine is at least 1 year old. Add another Campden tablet each time the wine is racked.
If the wine will be sweetened, add potassium sorbate to prevent renewed fermentation during last racking.
Wine may be sweetened at time of bottling or at last racking with a sugar syrup by removing some wine and mixing 2 parts sugar to 1 part wine. Then add small quantities of the syrup to the carboy until the desired sweetness is achieved.
Add 1 antioxidant tablet per gallon or 1/4 teaspoon of ascorbic acid per gallon at time of bottling to prevent oxidation.
When wine is clear and stable it may be bottled. Enjoy.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (6655g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 2912 | ||
Calories from Fat: 2441 (84%) | ||
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Amt Per Serving | % DV | |
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Total Fat 271.2g | 362 % | |
Saturated Fat 157.3g | 787 % | |
Monounsaturated Fat 69.5g | ||
Polyunsanturated Fat 12.8g | ||
Cholesterol 707.6mg | 218 % | |
Sodium 1294.7mg | 45 % | |
Potassium 5837.7mg | 154 % | |
Total Carbohydrate 101g | 30 % | |
Dietary Fiber 24.5g | 98 % | |
Sugars, other 76.5g | ||
Protein 40.4g | 58 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2912
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