Collection of rhubarb wine recipes

I have a glut of rhubarb (and that's after giving away as much as is humanely possible!), so it's time to try something new ..... wine.

This post is more a checkpoint for links to recipes found online, and then I'll give it a whirl.

So far I've found ones with:

Ginger
Black tea
Grape juice concentrate

Some say it tastes good young, some say it has to be matured for at least six months.

I have the following items:

Rhubarb
Sugar
Grape juice concentrate
Tea bags
Ginger
Lemons
Yeast nutrient
Yeast
Campden tablets
Demi johns x 2
Fermenting bucket x 1
Length of plastic tubing
Airlock and bung x 2
Siphon
Corks / corker


https://andhereweare.net/make-rhubarb-wine/

• 1.5kg (3.5 lb) rhubarb

• 1.3kg (just under 3 lb) sugar

• 250ml (8 oz) white grape juice concentrate

• 1 sachet general purpose white wine yeast

• 1 tsp yeast nutrient

 https://homebrewanswers.com/rhubarb-wine-recipe/

• 1.5kg – 2kg of Rhubarb Stalks

• 1.2kg Sugar

• 250g Chopped Raisins

• 1/4 tsp Wine Tannin

• 1/2 tsp Pectic Enzyme

• 1 tsp Yeast Nutrient

• 1 Campden Tablet

• 1 tsp Calcium Carbonate (Precipitated Chalk)

https://www.theguardian.com/lifeandstyle/wordofmouth/2011/may/25/how-to-make-rhubarb-wine

1.5kg rhubarb
1.3kg sugar
250ml white grape juice concentrate
1 sachet general purpose white wine yeast
1 tsp yeast nutrient  

(Looks remarkably like the first link!)


https://www.brewbitz.com/content/14-rhubarb-wine-recipe

3lb Rhubarb Stalks
3lb sugar
1 Gallon Boiling Water
Campden Tablets
Pectolase
Yeast
Yeast Nutrient

https://www.lovebrewing.co.uk/guides/country-wine/rhubarb-wine-recipe

Camden Tablets
Country Wine Yeast
1 kilo of sugar
Yeast Nutrient
Pectolase
Finings
Potassium Sorbate
400gm White Grape Juice Concentrate

For 10 litres just double up the volumes.

You will need about 2 to 2.5 kilos of Rhubarb 


 https://www.telegraph.co.uk/foodanddrink/recipes/11376653/Rhubarb-wine-recipe.html

1.5 kg (3 lb 5 oz) rhubarb, wiped with a damp cloth, trimmed and cut into short lengths, say 3cm (1 1/2 in)
Finger of fresh ginger root, bruised
Thinly pared zest and juice of 1 lemon
4 litres (7 pints) boiling water

For every 500 ml (17.5 fl oz) of juice obtained, add 300 g (10.5 oz) granulated sugar