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Rhubarb wine can be classified as an exotic drink; the herbaceous plant is mainly used for making salads. Less commonly, jam or jams are made from it. Making wine is not difficult; the end result will be a pleasant-tasting, light pink, tonic drink with a slight sourness and subtle aroma.
How to make homemade rhubarb wine
The wild plant became the founder of many cultivated varieties that are grown in the garden for culinary purposes. A tall, spreading plant with a powerful root system belongs to early spring greenery. Only leaf petioles are eaten. They contain malic acid, which gives the wine a pleasant taste and smell.
To produce a high-quality drink, there are a number of criteria by which raw materials are selected:
- rhubarb should not be overripe;
- the stem is juicy, red in color;
- petioles are thick, fully formed.
To prepare the drink:
- do not use metal utensils;
- the peel is not removed from the petioles;
- to eliminate the grassy smell, the raw materials are subjected to heat treatment;
- yeast acquires good quality;
- Do not use boiled water for fermentation.
The main task of processing is to obtain juice. A large number of wine recipes are offered with the addition of various components, but their primary technology is the same:
- After collection, the leaf blades are separated and discarded or used to feed herbivorous domestic animals.
- Wash the petioles in warm water.
- Place on a napkin to dry.
- Cut into pieces of approximately 4 cm.
Classic recipe for rhubarb wine without yeast
Set of ingredients:
- rhubarb – 3 kg;
- sugar – 0.5 kg per 1 liter of juice;
- raisins – 100 g.
Raisins can be replaced with fresh cherries. Sequence of action:
- 3 days before making wine, soak raisins in water and add 3 tbsp. l sugar, placed in heat to begin fermentation.
- The stems are crushed and passed through a juicer.
- Mix the juice with the cake, add raisins and sugar.
- Leave the wort for 3 days, stirring the substance every day.
- Place the raw material in a bottle with a water seal, add the same amount of water and sugar.
- Leave for fermentation, after completion of the process the transparent part is separated from the sediment.
- Pour into a smaller bottle, add sugar if desired, and cover with a lid.
- Leave for 10 days in a cool, dark place.
Then the wine is poured into small bottles using a straw, hermetically sealed and put into the basement for ripening. If sediment appears, the drink is filtered again. An indicator that the wine is ready to drink is the absence of sediment.
Rhubarb wine without herbal flavor
To avoid a grassy taste, the raw materials are subjected to heat treatment. From the proposed number of components, 4 liters of wine are obtained.The mass of ingredients can be increased or decreased according to the ratio. For the drink you need:
- stems – 4 kg;
- water – 800 ml;
- sugar – 700 g.
After boiling, the broth is poured into a separate container, and the raw materials are ground. Sequencing:
- Place the ground raw material in a boiling container and fill it with water.
- Boil over low heat for 30-40 minutes, stirring constantly.
- When the raw materials become soft, remove the dishes from the heat.
- Add 400 g of decoction to the mass.
- The second part of the broth is put in the refrigerator.
- Place the ground rhubarb for 5 days in a room with a temperature not lower than +230 C, after the expiration of the period, foam with a sour odor should appear on the surface.
- Take the second part of the broth out of the refrigerator and boil the syrup.
- When the syrup has cooled, add it to the main mass.
The future wine is placed in a bottle with a water seal; you can use a medical rubber glove. The drink ferments for 14 days in a dark and warm place. If the fermentation process is over, the liquid is carefully poured into a bottle and left for 1 month. Then taste it, add sugar if desired, and close tightly. After 3 months, the young wine is ready.
Rhubarb wine with lemon
To prepare wine you will need:
- rhubarb – 2 kg;
- water – 3.5 l;
- lemon – 2 pcs.;
- wine yeast – 1 packet;
- sugar – 800 g.
Production technology:
- Rhubarb is chopped into small fragments.
- Place in a container and add water.
- Leave for 4 days.
- Remove the rhubarb, grind it, put it back in water, and boil for 30 minutes.
- Yeast is diluted and added to the cooled broth.
- Pour in sugar and squeezed lemon juice.
- Place in a bottle with a water seal.
Leave in a warm room to stop fermentation. Separate the sediment, taste it, add sugar, close the container tightly, and lower it into the basement.The sediment is separated over the course of four months. If there is no sediment, it means the wine is fully matured.
A simple recipe for rhubarb wine with oranges
Rhubarb wine with the addition of orange juice produces a darker color with a pronounced citrus aroma. To prepare five liters of wine you will need:
- orange – 2 pcs.;
- rhubarb – 4 kg;
- sugar – 750 g;
- wine yeast – 1 package;
- water – 1l.
Boil the rhubarb until tender, chop, add 1/2 part of the sugar and yeast. Leave to ferment for 14 days. Then separate the sediment, add the remaining sugar and the juice squeezed from the oranges. The wine will ferment within five days. When the process is over, the rhubarb wine is poured into a clean container, sealed, and placed in a dark room. The sediment is removed several times over three months. Then the wine is poured into small bottles, closed, and after 30 days of aging, the rhubarb wine is ready.
Rhubarb wine with yeast
Recipe ingredients:
- rhubarb jam – 0.5 l;
- plant petioles – 1 kg;
- water – 3.5 l;
- yeast – 25 g;
- sugar – 900 g.
Preparing wine:
- The stems are cut and placed in a container.
- Add sugar and pound.
- The jam is stirred in water, yeast is added.
- Combine all ingredients, cover with a napkin, and leave for 4 days.
- Filter and pour the liquid into a bottle with a water seal.
- Leave for 1 month.
The sediment is separated, the bottle is tightly closed, and placed in a dark, cold room for ripening for 40 days.
Delicious rhubarb and raspberry wine
The wine prepared according to the recipe will be bright red in color with a subtle raspberry aroma. To prepare you will need:
- raspberries – 1 glass;
- sugar – 0.5 kg;
- rhubarb juice – 1.5 l;
- water – 1 l;
- vodka – 100 ml.
Cooking process:
- Raspberries are ground with 50 g of sugar and left for 3 days.
- Peel the petioles and pass through a juicer.
- Combine the juice and raspberry starter, add 200 g of sugar.
- Pour it into a jar and put a medical glove on top.
- Leave to ferment for 21 days.
- Separate the precipitate, add the remaining sugar according to the recipe, and put on a glove.
- When the fermentation process is completed, the liquid is filtered.
The wine is bottled, tightly closed, and placed in a dark place to ripen for 3 weeks.
How to store rhubarb wine
Rhubarb wine is not a drink whose quality directly depends on the aging period. If the raw materials have undergone heat treatment, the shelf life is within 3 years. If the juice was pressed cold, the shelf life is no more than 2 years. After preparation, the drink is sealed in a container and stored in a room with an air temperature of plus 3-5 0C with absolute absence of light. After uncorking the bottle, the wine is stored in the refrigerator for no more than 7 days. If the drink is fortified with alcohol, the shelf life increases to 5 years.
Conclusion
Rhubarb wine, prepared according to a traditional recipe, is characterized by a pleasant apple aroma and balanced taste. The drink is light pink in color, transparent, with a strength of no more than 120, it is classified as table wine. The wine can be made dry or semi-sweet by adjusting the amount of sugar.