Yes Julie, I feel it is worth making. I make 25l ~6.6 gallons and use a 1/2
litre (Brew King) or can (Alexanders) of white grape concentrate with the
wine. It definitely adds body and character to the wine. Most people who
drink it say it doesn't taste like rhubarb. I dont know if that is good or
bad. I think it is very nice wine. I have made it dry but now add sugar
after stopping anywhere from 1/2 to 4 percent. The better the fruit quality
the less sugar that is required to make it a palatable wine. At least from
my experience. I thought it was good enough to start growing rhubarb
Dar who post here makes country wines, maybe she will weigh in.
I guess I'll weigh in. I've made pure Rhubarb wine twice using Jack's
recipe, and I'll make it again this summer. I've been using rhubarb this
past year or so, as a body builder for some of my wines, because it yields
to the taste of the other fruit. Lee is right, in that it does not taste
like rhubarb. It's hard to describe what it tastes like...different, but
nice. I agree also, that rhubarb is a better wine when sweetened a bit. If
you want to try it, I would start with a 1 gallon recipe, and find someone
who has too much rhubarb and would be willing to give you some before you
plant some (like me who has too much). Planting some won't give you rhubarb
the first year, you need to wait a whole year, better if you can wait 2
years, before picking.
Find a recipe on Jack Keller's wine site, and pick one that matches your
taste. I would suggest you freeze the rhubarb for a month and thaw before
making the wine. Freezing breaks down the rhubarb much better than trying
it fresh. If you like the taste of lemons for the acid requirement, use
them; but if you don't, try oranges (I thought oranges were better). Please
don't forget to use the precipitated chalk to remove the oxalic acid from
the rhubarb. And if you want to, add a container of Welch's 100% white
grape juice for additional body.
Like any wine you make from fruit, flowers, or vegetables, only you will
know whether it is worth it or not to continue making it. Also, it might
take you a couple of batches to get the wine to match your taste.
I visited Walkers Fruit Basket last year and got to try wine made from most
of their juices. The dry Rhubarb was OK in my opinion but my wife really
liked it. Hence I have 6 gal going now. It does make a very acidic wine.
Good luck. Is type of wine worth making? That depends on your own personal
Not in my experience. Obviously it depends on how much rhubarb you use
(and the maturity/quality), but I've made Rhubarb wine with almost 4
lb/US gal. (437 g/l) - i.e. quite a bit of rhubarb - and still only
ended up with a TA of 8.1 g/l. It's not uncommon to see recipes which
involve acidification (even without deacidification of oxalic) - see
for example, which also
uses an unusually high amount of rhubarb.
Very true and well said. Beyond taste I'd say that it is worth making
based on the fact that it works well as a blender, is malleable in
style, is highly individual, and is quite ageable.
On 2/11/04 7:13 PM, in article
I agree - I only deacidified my first ever rhubarb batch according to Jack's
directions. I found it lacking in acid and added some later. Now I don¹t
bother trying to remove oxalic acid as I just don't find it a problem.
I made a 5 gal batch last year with about 4 lbs. per gal. I bottled it when
it was finished, and later when I opened a bottle, I found it wasn't quite
finished. I now have a very delightful tasting sparkling wine with a nice,
slightly sour after taste that is the rhubarb style. I am very happy with
it though I'll probably never get it to sparkle up again in the upcoming
years like this batch
I feel it is unfortunate that the ingredient doesn't have a more elegant
name. Our favorite method is to use equal pounds sugar and chopped up
rhubarb. Let the sugar extract the juices, strain. Using Wincalc adjust to
your favorite starting S.G.. After a bit we've had a delightful wine that
is nowhere near the sound of its name.
And just what is wrong with the name Rhubarb? I live in the deep south
where rhubarb is not grown and have always considered it a delightfully
exotic name. I have 5 gal going now made from rhubarb juice from Walkers
On 2/19/04 9:57 AM, in article m15Zb.996$ firstname.lastname@example.org,
I think the Amana colonies in Iowa use a German slang word for their rhubarb
wine. They call it "Piestengel". I'm tempted to use that on my next label.