Rhubarb Cinnamon Wine
This captivating rhubarb cinnamon wine recipe transforms tart rhubarb into a luscious beverage, fragrant with warm cinnamon spice. With a perfect balance of sweetness and acidity, this delightful wine is perfect for summer gatherings or cozy evenings by the fire. Infuse your palate with the enchanting flavors of home-crafted wine, showcasing the vibrant colors and unique tastes of rhubarb.
ingredients
- 10 to 12 cups rhubarb, sliced thinly
- 1- to 4-inch cinnamon stick
- 7 cups granulated sugar
- 2 Campden tablets
- 1 tsp nutrients
- 2 tsp pectic enzyme
- 1 packet wine yeast
- Water (as needed)
steps
- 1.
Begin by cleaning and slicing the rhubarb thinly. Place it in a large fermentation vessel.
- 2.
Add the granulated sugar to the rhubarb and mix well, allowing the sugar to macerate the fruit for about 1 hour.
- 3.
Crush the Campden tablets and stir them into the mixture. Cover the vessel with a clean cloth and let sit for 24 hours to kill any wild yeast or bacteria.
- 4.
After 24 hours, add the cinnamon stick and nutrients to the mixture.
- 5.
Dissolve the pectic enzyme in a small amount of water and then add it to the rhubarb mix. Stir well.
- 6.
Add enough water to the fermentation vessel to reach the desired volume (around 1 gallon).
- 7.
Pitch the wine yeast into the mixture, stirring gently to incorporate.
- 8.
Cover the vessel with an airlock or tightly secured cloth and place it in a warm, dark area to ferment for about 7-10 days.
- 9.
Once fermentation slows, siphon the liquid into a clean carboy while leaving sediment behind.
- 10.
Age the wine for a minimum of 3 months before bottling.
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