Dry Rhubarb Wine
Experience the unique fusion of tart rhubarb and zesty orange in this homemade dry wine. Crafted with fresh rhubarb stalks, sweet golden raisins, and aromatic orange zest, this delightful brew promises a refreshing sip for warm days. Perfect for sharing with friends or savoring during quiet evenings, this wine captures the essence of springtime freshness and homemade charm.
ingredients
- 3 pounds rhubarb stalks (sliced into half-inch pieces)
- Juice of 1 orange, plus additional orange juice as needed
- 8 oz golden raisins
- 1 tsp yeast nutrient (about 5 g)
- 2.5 pounds white sugar (approximately 1.14 kg)
- 1 package wine yeast (5-7 g)
- 1/4 tsp tannin (about 1.25 g)
- 1 tsp orange zest (approximately 5 g)
- 1 tsp pectic enzyme (about 5 g)
- 1 optional Campden tablet
steps
- 1.
In a large pot, combine the sliced rhubarb, orange juice, and golden raisins.
- 2.
Add enough water to cover the fruit mixture and bring it to a boil.
- 3.
Once boiling, reduce heat and simmer for 15 minutes to extract the fruit flavors.
- 4.
Strain the liquid through a fine mesh sieve into a sanitized fermentation vessel.
- 5.
Add the sugar while the liquid is still warm, stirring until fully dissolved.
- 6.
Allow the mixture to cool to a comfortable temperature, then add the yeast nutrient, tannin, orange zest, and pectic enzyme.
- 7.
Sprinkle the wine yeast on top of the cooled mixture and gently stir.
- 8.
Cover the vessel with a breathable cloth or airlock and let it ferment for about 1-2 weeks, stirring daily.
- 9.
After fermentation slows, siphon the liquid into clean bottles, leaving sediment behind.
- 10.
Let the wine age for at least 1-3 months before enjoying.
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