Apple and rhubarb wine - Recipe and Method
Apple and rhubarb wine is a light and jovial drink, ideally suited to long summers days, however it would be a welcome compliment to an empty wine glass no matter what the season.
This Rhubarb and Apple Wine recipe makes 1 gallon of 14.5% wine.
- 1.2kg rhubarb
- 6 eating apples or 4 cookers
- Juice of one orange
- 1.25kg granulated sugar
- 1 teabag
- Water to 1 gallon
- General purpose wine yeast
- Chop rhubarb into small chunks and freeze over night if desired.
- Chop apples into small chunks.
- Place chopped rhubarb and apples into a clean fermentation bucket.
- Squeeze the orange into the fermentation bucket and add the flesh.
- Add 1 teabag.
- Add 1.25kg sugar and stir the contents of the fermenter well.
- Set as aside over night and allow the sugar to draw out the rhubarb juice.
- Next day, pour over 2l boiling water to dissolve the sugar and rhubarb syrup.
- Top up with cold water to the 1 gallon mark.
- Pitch the yeast.
- Set aside in a warm place with a lid on.
- Stir every few days for 5/7 days.
- Syphon the liquid into a clean Demi John.
- Place in an airlock and set aside until fermentation subsides.
- Rack ad hoc.
- Allow to clear and mature before bottling.