I am trying this tomorrow, looks amazing , we used to make our own fruit wine for many many years, my husband ‘grandfather passed on his recipes … he used to make wonderful wine, our very best was a red gooseberry wine , but also pear and did a great parsnip one , but it’s now over 15 years since we made any .;;;time to start again, we have loads loads of rhubarb in the garden which need to be used 😊
just found out last week that an uncle on my mums side in England use to make Rhubarb wine among others such as blackberry wine and elderberry wine. I have made beers, blackberry wines and apple wines.
I've been making wine for years, including rhubarb it's most definitely one of my favourites. And you are right, the longer you leave it, the better it tastes
I am so happy we divided this year our rhubarb plants. I’ll be looking forward next year to benefit from all of them. I loved that one can use the fruit for tart…wow! talking about value! Really grateful for my gardening lot , and to you for sharing…
looks great,, I make Rhubarb wine regularly,, in 11 litre batches,, using deep red stem Rhubarb which makes a wine with a deep pink colour,, yeast of choice is Red Star Cote Des Blancs,,, it's such a great wine,, Bill
Many thanks…I,ve been making “garden fruit” wines for many years…but never tried rhubarb…so will now have a go whilst the rhubarb is in full swing😀😀😀. Secondary fermentation…My understanding of the term is different to yours…I use it to describe a fermentation that occurs…either naturally or self induced…after the wine has completed a first fermentation…and thus it produces a sparkling wine….
Here, the differentiation is to show two different steps of fermenting - rapid fermentation in one vessel and secondary fermentation once you move it to an air-tight vessel. Secondary fermentation can also mean making sparkling wine - en.m.wikipedia.org/wiki/Secondary_fermentation_(wine)
Just printed recipe as I’ve been gathering rhubarb and freezing till I found a recipe I liked. It’s now defrosting and I’ve everything ready for when it done.
I'm excited to try this sometime. Our garden came with an established rhubarb plant, which looks like it's actually multiple plants that desperately need deviding, which I should probably do this year. Last year we made rhubarb compote from it, which was really nice, and the first time we harvested it ourselves (only made it with storebought rhubarb before). If we get a big harvest this year, I might try to find these supplies and ingredients and try it, I've never made anything alcoholic though.
@@Lovelygreens tested my phillips juicer just now and from 300g of R (2 stalks) i got 200ml of clean juice So for 3kg of R i should get 2litres of juice!!!
Hi Tan8a, great video and lovely wine! I'm very tempted to give it a go, though need to buy the equipment ! Do you know how many percent alcohol it produces this way?
Up to 15% with the yeast I use, but that gets diluted when it gets back sweetened. To know for sure for any particular batch, you'd need to get a piece of equipment called a hydrometer.
That wine looks lovely. I’ve been wanting to try my hand at winemaking. I might have to wait one more year for the rhubarb though as my plants are only a couple of years old. There is a local-ish wine maker that does rhubarb, huckleberry, pear, and cranberry wine. My favorite is the pear, it is amazing.😊. TeresaSue P.S. it’s still winter in North Idaho but I do have two types of tomatoes and five types of peppers started. We have such a short growing season I have to start them early.
We all start them around the same time of he year, usually undercover. They need such a long growing time, as you say. Pear wine sounds FAB! Must try that 💚
Hello again, I started making my wine and following your recipe and I've left the juice in a fermentation tank 5 days as instructed and yes it was a pretty noisy business! (I woke up the second night thinking a burglar was forcing entry). But now it's gone completely silent after 6 days. I took the densimeter reading which was exactly 1.000. So my question is has it already completely fermented and should I move on to the ageing section now? Many thanks for your thoughts:-)
I have used frozen rhubarb in the past. Just defrost it thoroughly in fridge overnight. Try and not get too much of any freezer induced ice into the mix.
Beginner’s question. I see that many recipes for rhubarb wine call for some “strong black tea”. Just out of curiosity, what is the purpose of the tea? Thanks.
I'm inspired to try out this recipe, and thanks so much for such a clear and lovely video. Would puerh tea be ok? It's my favourite but quite a distinctive flavour...
Rhubarb is one of the better options for country wine. Very little cleaning and preparation of the fruit is required. Personally have never added tannin/strong tea but will try that this year. Last year's is still maturing in a demi-john. Usually have primed the result with more sugar and into champagne bottles to make "rhubarb champagne". That's not for beginners though - experiment with ordinary wines first before trying the sparkling option (it's dangerous if you over-prime and you must use proper champagne-style bottles as ordinary wine bottles will explode and can kill).
Have you used plastic bottles for your champagne before? I know it's frowned on in the brewing community, but I use them for safety when making elderflower champagne.
@@Lovelygreens I haven't for sparkling wine but I do use plastic bottles for home brewed beers - some bought specifically for the purpose and lots of empty Morrisons 500ml sparkling Scottish Mountain Water bottles.
Hi Tanya! Thank you for this recipe. My only concern is that I seem to have some type of allergic reaction to sulphites they add to wines. Is that product that you add the same product?
You should leave Campden tablet out if you're allergic to sulfites, but please be aware that the wine may oxidize (spoil) and/or continue fermenting. Especially if you back sweeten it.
Hi, I have started rhubarb wine put it in the bottle for the second fermentation with bubbler, but it hasn’t started burping at all. Did I do something wrong?
It can take several days for it to start fermenting enough to produce bubbles. Make sure the wine is kept in a warmish place both day and night and wait. If it doesn't start again, then come back. You can also read the comments of others who have experienced the same over here lovelygreens.com/rhubarb-wine-recipe/
What is the max sugar water you’d put in? I have 2.6 gal split into 3x 1 gallon jugs and trying to decide to order a half gal jug or continue on with the 3x 1 gallon jugs. I’m going to sweeten it regardless though. TIA
Hi Jaime, if you add too much sugar, it creates an environment that makes it difficult for the yeast to live. Use no more than three pounds of sugar per gallon of wine. You can back sweeten it after fermentation if you'd like.
You can back sweeten to taste, but oversweetening is a risk if you put too much in. For precise back sweetening, you'll need to know the specific gravity of the finished wine. You'll need a hydrometer for that. This article will be able to help: winemakermag.com/technique/backsweetening
Only on the outside of the hose and you avoid letting that touch the inside of the demi. Alternatively, you can get a gadget that's an auto-siphoning hose.
I just picked me some rhubarb and thought hmm i wonder if I can make some wine. Turns out i can. I have 80 acres of land and I have a ton of gardens full of fruits that can be turned into wine
My Rubarb went mouldy added the sugar in the first container . Left for three days to extract the juice loads of mould when I uncovered the rubarb. Why please..
Please…no plastic wrap! You mention cutting off rhubarb leaves and put in compost. Good to know that leaves are toxic to eat. Great for composting though! 👍
![COLOMBIA vs. CHILE [4-0] | RESUMEN | ELIMINATORIAS SUDAMERICANAS | FECHA 10](http://i.ytimg.com/vi/TDjN4W3yy1k/mqdefault.jpg)
I am trying this tomorrow, looks amazing , we used to make our own fruit wine for many many years, my husband ‘grandfather passed on his recipes … he used to make wonderful wine, our very best was a red gooseberry wine , but also pear and did a great parsnip one , but it’s now over 15 years since we made any .;;;time to start again, we have loads loads of rhubarb in the garden which need to be used 😊
I made strawberry wine last year it was absolutely lovely and a clear rose colour.
can you share recipe for strawberry wine? Thank you.
It must be so rewarding to drink your own delicious wine! Please tell Maggie I said meow.
Will do :)
Great, So happy you’ve posted a new video!
I've been away for the past two weeks but back now 😊
just found out last week that an uncle on my mums side in England use to make Rhubarb wine among others such as blackberry wine and elderberry wine. I have made beers, blackberry wines and apple wines.
Sounds like it's in the blood :)
I've been making wine for years, including rhubarb it's most definitely one of my favourites. And you are right, the longer you leave it, the better it tastes
Mine never gets TOO old, mind. I wish I could hide a few bottles away and forget about them 😂
Looking every week forward to your high quality Videos. Thank you very much for your time and Energy.❤
Thank you for your kind words 😊💚
This is definitely something I want to try! Thank you for such a a lovely how-to video Tanya.
You're very welcome 😊
I am so happy we divided this year our rhubarb plants. I’ll be looking forward next year to benefit from all of them. I loved that one can use the fruit for tart…wow! talking about value! Really grateful for my gardening lot , and to you for sharing…
You're very welcome, Maria 😊
looks great,, I make Rhubarb wine regularly,, in 11 litre batches,, using deep red stem Rhubarb which makes a wine with a deep pink colour,, yeast of choice is Red Star Cote Des Blancs,,, it's such a great wine,, Bill
Who knew this was a thing...BLESS YOU for bringing this into my life. Can you make a video on Elder Flower Cordial?
Maybe at some point :) I've shared my recipe for it here, though: lovelygreens.com/elderflower-cordial-recipe/
I am trying my first batch of rhubarb wine. I hope it turns out! Thanks for the recipe and video!
Hope you enjoy!
I'm so excited to try this, thanks Tanya
I have some rhubarb in the freezer could I use that to make this?
Absolutely 💯
Wonderful video thank you!
This sounds intriguing - definitely worth trying!
It's also a great way to use homegrown rhubarb once you get sick of making crumbles 😁👌
So excited to try making this wine... it'll be my first try at making wine... thank you for such clear and explicit instructions. :)
You're welcome and enjoy! 🍷
I make elderberry wine. Definitely trying this since I have tons of rhubarb. Maybe hard cider too.
Many thanks…I,ve been making “garden fruit” wines for many years…but never tried rhubarb…so will now have a go whilst the rhubarb is in full swing😀😀😀. Secondary fermentation…My understanding of the term is different to yours…I use it to describe a fermentation that occurs…either naturally or self induced…after the wine has completed a first fermentation…and thus it produces a sparkling wine….
Here, the differentiation is to show two different steps of fermenting - rapid fermentation in one vessel and secondary fermentation once you move it to an air-tight vessel. Secondary fermentation can also mean making sparkling wine - en.m.wikipedia.org/wiki/Secondary_fermentation_(wine)
Just printed recipe as I’ve been gathering rhubarb and freezing till I found a recipe I liked. It’s now defrosting and I’ve everything ready for when it done.
I making in the same way and it is always perfect. I can`t wait for the new grove.
I'm excited to try this sometime. Our garden came with an established rhubarb plant, which looks like it's actually multiple plants that desperately need deviding, which I should probably do this year. Last year we made rhubarb compote from it, which was really nice, and the first time we harvested it ourselves (only made it with storebought rhubarb before). If we get a big harvest this year, I might try to find these supplies and ingredients and try it, I've never made anything alcoholic though.
If you need any tips for dividing your rhubarb, have a watch of this ruclips.net/video/hlWJulRuO-s/видео.htmlsi=mIXvKQWaNsjz9AQn
Thanks, I will!@@Lovelygreens
Just making my first batch of the summer❤
thanks team LG- motivated me to give it a go after seeing all my Rhubarb go to waste will be starting my first ever batch this weekend
You'll never have wasted rhubarb again 🙂
@@Lovelygreens tested my phillips juicer just now and from 300g of R (2 stalks) i got 200ml of clean juice
So for 3kg of R i should get 2litres of juice!!!
Hi Tan8a, great video and lovely wine! I'm very tempted to give it a go, though need to buy the equipment ! Do you know how many percent alcohol it produces this way?
Up to 15% with the yeast I use, but that gets diluted when it gets back sweetened. To know for sure for any particular batch, you'd need to get a piece of equipment called a hydrometer.
Thanks for sharing
My pleasure 😊
Thanks for sharing this. The wine looks so delicious!
It's great! I hope that by showing the steps, I can show that making country wine is doable 👌😊
That wine looks lovely. I’ve been wanting to try my hand at winemaking. I might have to wait one more year for the rhubarb though as my plants are only a couple of years old. There is a local-ish wine maker that does rhubarb, huckleberry, pear, and cranberry wine. My favorite is the pear, it is amazing.😊. TeresaSue P.S. it’s still winter in North Idaho but I do have two types of tomatoes and five types of peppers started. We have such a short growing season I have to start them early.
We all start them around the same time of he year, usually undercover. They need such a long growing time, as you say. Pear wine sounds FAB! Must try that 💚
rhubarb wine is the best!
Thanks!
Thank YOU 😊
Great video! Are there any issues with doubling the ingredients and then doing the 2nd fermentation in 2 jugs?
Not at all - get brewing :)
Hello again, I started making my wine and following your recipe and I've left the juice in a fermentation tank 5 days as instructed and yes it was a pretty noisy business! (I woke up the second night thinking a burglar was forcing entry). But now it's gone completely silent after 6 days. I took the densimeter reading which was exactly 1.000. So my question is has it already completely fermented and should I move on to the ageing section now? Many thanks for your thoughts:-)
Very nice 😊
Hmm, ever tried making rhubarb mead? Have to give that a try if I get enough honey for mead this year. Also, do you freeze the rhubarb first?
Fresh rhubarb. Rhubarb mead sounds intriguing!
I'm going to try this
Awesome idea and tips!
Love the video! Would you recomend using this method, specifically the aging part, for other country/fruit wines?
Yes! You could use berry juice instead of rhubarb juice, for example. Add the same amount of white sugar, though.
How would you class this wine? Sweet, semi or dry?
This version is a sweet wine with just the right amount of dryness added by the tannin in the black tea. Superb 👌
I see that you make it with fresh rhubarb. I have a lot in my freezer and wonder if it would be possible to do with frozen (thawed) rhubarb as well.
I have used frozen rhubarb in the past. Just defrost it thoroughly in fridge overnight. Try and not get too much of any freezer induced ice into the mix.
Hi Tanya
Do you make other wine's
Beginner’s question.
I see that many recipes for rhubarb wine call for some “strong black tea”.
Just out of curiosity, what is the purpose of the tea?
Thanks.
No problem. It's because tea adds tannin, a kind of dry-bitterness that wine needs to have a full body of flavor.
I didn’t know that - great video
How did your rhubarb do after you divided them a couple years ago. Did the smaller divides also do ok?
All grew back fine, but I had to give up my allotment garden, so they belong to someone else now :)
I'm inspired to try out this recipe, and thanks so much for such a clear and lovely video. Would puerh tea be ok? It's my favourite but quite a distinctive flavour...
I'm not familiar with it, but if it's as high in tannins, I font see why not :)
@@Lovelygreens Excellent. Actually it's the best tea in the world :-). I'm going to go for it. Thanks again
Rhubarb is one of the better options for country wine. Very little cleaning and preparation of the fruit is required. Personally have never added tannin/strong tea but will try that this year. Last year's is still maturing in a demi-john. Usually have primed the result with more sugar and into champagne bottles to make "rhubarb champagne". That's not for beginners though - experiment with ordinary wines first before trying the sparkling option (it's dangerous if you over-prime and you must use proper champagne-style bottles as ordinary wine bottles will explode and can kill).
Have you used plastic bottles for your champagne before? I know it's frowned on in the brewing community, but I use them for safety when making elderflower champagne.
@@Lovelygreens I haven't for sparkling wine but I do use plastic bottles for home brewed beers - some bought specifically for the purpose and lots of empty Morrisons 500ml sparkling Scottish Mountain Water bottles.
Hi Tanya! Thank you for this recipe. My only concern is that I seem to have some type of allergic reaction to sulphites they add to wines. Is that product that you add the same product?
You should leave Campden tablet out if you're allergic to sulfites, but please be aware that the wine may oxidize (spoil) and/or continue fermenting. Especially if you back sweeten it.
@@Lovelygreens thank you for getting back to me Tanya!
I have so much rhubarb I've got to try this. Every try selling it? A good label 🏷️ and that would look the part
I've followed your recipe, just waiting now. What would happen if instead of adding water I used more rhubarb and just used the juice?
I've not tried, but that would be an awful lot of rhubarb you'd need. I don't think it's necessary.
Hi, I have started rhubarb wine put it in the bottle for the second fermentation with bubbler, but it hasn’t started burping at all. Did I do something wrong?
It can take several days for it to start fermenting enough to produce bubbles. Make sure the wine is kept in a warmish place both day and night and wait. If it doesn't start again, then come back. You can also read the comments of others who have experienced the same over here lovelygreens.com/rhubarb-wine-recipe/
What is the max sugar water you’d put in? I have 2.6 gal split into 3x 1 gallon jugs and trying to decide to order a half gal jug or continue on with the 3x 1 gallon jugs. I’m going to sweeten it regardless though. TIA
Hi Jaime, if you add too much sugar, it creates an environment that makes it difficult for the yeast to live. Use no more than three pounds of sugar per gallon of wine. You can back sweeten it after fermentation if you'd like.
@@Lovelygreens sorry, I was referring to just the back sweeting of the wine part. Didn’t know if there is such a thing as too much back sweeting.
You can back sweeten to taste, but oversweetening is a risk if you put too much in. For precise back sweetening, you'll need to know the specific gravity of the finished wine. You'll need a hydrometer for that. This article will be able to help: winemakermag.com/technique/backsweetening
What about when you put your lips on the hose. You said it needs to be sterilized. Doesn't that unsterilize it?
Only on the outside of the hose and you avoid letting that touch the inside of the demi. Alternatively, you can get a gadget that's an auto-siphoning hose.
I just picked me some rhubarb and thought hmm i wonder if I can make some wine. Turns out i can. I have 80 acres of land and I have a ton of gardens full of fruits that can be turned into wine
Pear us my favorite and Rhubarb is my second.
You're the second person to recommend pear wine...sounds like it must be good. Sweet, I imagine?
❤👍🙏very good
My Rubarb went mouldy added the sugar in the first container . Left for three days to extract the juice loads of mould when I uncovered the rubarb. Why please..
Possibly due to the time of year and warm temperatures. Leave the sugar and rhubarb just overnight if you're making it in the summer.
Thanks for your reply 😊@@Lovelygreens
What is the alcal level
It depends on the wine yeast you use and how dry you make the wine. Mine is typically about 12-14%
Parsnips?
Also make good wine. Not as good as rhubarb, though, in my opinion.
is this a vegan wine?
Yes, as long as using yeast is permitted in vegan food. I think it is, though.
Invest in a siphon plunger
I've seen them, but they're unnecessary.
If I had more rhubarb, do I simply double the recipe
If you are afraid of light put a t-shirt over it
Have you ever made dandelion wine?
I haven't, but I'm not sure it sounds that tasty? 😂 Maybe I'm wrong! Have you had it?
Please…no plastic wrap! You mention cutting off rhubarb leaves and put in compost. Good to know that leaves are toxic to eat. Great for composting though! 👍
Рано или поздно всё садоводы...... приходят к виноделию... от избытка продуктов и желания хорошего продукта собственного производства...
Hello Tanya Lovely Greens. Are there no end to your talents.😀i know now why your cheeks are so rosy. Hic! Hic!! 🥴🥳🥳.
What if my closed bung keeps popping out??
It means that the wine is still fermenting.
@@Lovelygreens actually the bung was wet. But thanks.
What does the tea do?
It adds tannin, necessary for good flavor. You can't taste "tea" in the final wine, though.
Thanks!
Thank you 💚