Jack has a good recipe on his site. I started making wine with Rhubarb,
just like you, I had too much in my garden. FYI - it can be addictive. I
started with 1 gallon of Rhubarb, and now I'm up to making about 18 -20
gallons (1 gallon batches) of different types of fruit, vegetables, and
herbs during the year.
A method I like in making rhubarb wine is slicing the rhubarb in thin
slices, add the sugar to the rhubarb. The sugar extracts the juice from
the rhubarb so strain and then rinse the pulp with the water the recipe
Pre-freezing the rhubarb makes it much easier to crush. I don't get a whole
lot of rhubarb at once, so I stockpile in the freezer over the year. I'm
gonna hafta start a big batch soon, because I'm running out of freezer space
for the rest of my food!
I made a batch of Rhubarb wine using this recipe but it has not
fermented all that well. It is fermenting very very slowly. It is
just crawling along now down to about 1.030 from 1.095.
Could it have just been to acidic? I didn't titrate the acidity,
although now I wish I had.
Looking at your email address I'm guessing you are in the UK.
It is very late in the season for rhubarb. I've read that after July you
should not use the rhubarb that is left as the oxalic acid in the leaves
moves down into the stalks. It's poisonous. However I don't know if
fermentation neutralises it.
I have never heard that, but.... I suspect anything regarding that
would be affected by location. This year snow was finally gone from
my yard in May... I would have very time to harvest any rhubarb if
that were fact... And it would be so small that it would not be
Anchorage, Alaska, USA
I've had rhubarb for years, as have my parents. We live in Wisconsin. My
parents have always harvested the rhubarb all summer long. I did read
somewhere that when first establishing your plant, you should leave it alone
the first year you plant it, and the second year, just pick for a month and
then leave it alone. Yes, rhubarb leaves are poisonous, but the stalks are
okay. Yes, there is oxalic acid in rhubarb, but you can get rid of that
when making wine by adding precipitated chalk to the must before
fermentation. As far as I know, the oxalic acid in the rhubarb will not
hurt you, it just adds a funny taste to the wine which not a lot of people