Wednesday, 5 August 2015

Rhubarb wine recipe


So another liquid concoction is simmering away in the under stairs cupboard. I've got high hopes of this one as it looks really pretty already and smells divine. I'm only at the second stage and it is not in a demijohn yet. So do you want the recipe? There are loads on the internet and this is sort of an amalgamation of them and I have no guarantees as yet!

Stage 1

Rhubarb -  3lb of stalks
Sugar         2.5 lb (approx)

Clean and chop the rhubarb into small chunks and with all the sugar place into a spotlessly clean bucket, cover with a clean tea towel and leave for 3/4 days somewhere out of the way.

Stage 2

Strong black tea
Wine yeast
Yeast nutrient

Boil the kettle a couple of times, make a pot of tea and pour the water and tea over the rhubarb/sugar mix until covered. Leave to cool until tepid.
Strain off the pulp and keep the liquid! I simply fished out the rhubarb with a large slatted spoon and placed it into a jelly bad to sieve it.
Top up the liquid until you have a gallon and a half (about half way up your bucket)
Once this is done add your yeast and yeast nutrient to the liquid. Don't do what I just did and stir it too early. Leave for a week.

Stage 3

Simply siphon the liquid into a demijohn and fit an airlock. I didn't know what this was but it is a clear "bubbly" plastic attachment that you fit into a bung with a ready made hole. I bought 2 bung, 2 bubblies, a sachet of yeast and a jar of nutrient. Altogether it came to £4.20 which I thought was pretty good.
Now you simply let it ferment and you know this is happening by bubbles popping up to the surface.
After a month you can rack it into another demijohn to clarify it. This means you siphon it off and leave the dregs in the bottom of the old demijohn. You can do this again in another month if you want to.
The fermentation should continue and this will gradually cease over time and it will then be ready to bottle when all bubbles have stopped or you can leave it in the demijohn until you wish to drink it as I've been told it improves the flavour to be kept in bulk. The longer you can bear to keep it, the better the flavour although it can be consumed once the fermentation stage is finished.

Your good health!...hic...