I know many of you have huge rhubard plants and besides a few pies, wonder if there is something else to do with all of it. I started making wine with it in 2011 and just bottled my second vintage this week. Its fun to do, but takes some time. I started this batch in August. It tastes great at this time, but will improve with a couple more months in the bottle. For fun, I opened a bottle from 2011 and compared the two. The 2011 was much sweeter, but I virtually used the same recipe. The wine from this year was a little more cloudy. I think it was because I crushed the fruit a little more this this time. I went with 6 lbs of rhubarb for one gallon of water. It has a wonderfull pink color. I make 6 gallons at a time which makes for great gifts. I give most of it away since it wouldn't be good for me to drink all of it.
Some people claim that their rhubarb wine will often turn clear, but mine has stayed a ruby pink. Another trick is to freeze the rhubard first. It breaks up the fiber and allows it to juice out better. I have another 30 lbs of cut and frozen rhubard in the freezer and will start another batch for a spring time bottling.
This evening, I re-bottled some of the 2011 and mixed with the 2012 and added some white tannin to see how it would taste. It was a good mix. I now have three bottles of the 11/12 mix that I'll save fore a special occasion. I learned that a little tannin goes a long way. It just gave it a little bit of "bite" and dryness.
Rhubarb Vin 2012.jpg