Rhubarb Wine — Home Brew Recipe

Rhubarb Wine — Home Brew Recipe

Why Brew Rhubarb Wine?

Rhubarb is one of the most underrated winemaking ingredients in the UK. Growing abundantly in gardens across the country, it produces a pale pink wine with a distinctive tart character that mellows beautifully with age. This recipe yields approximately 4.5 litres (6 bottles) of wine at around 12-13% ABV.

Ingredients

  • 1.8 kg fresh rhubarb stalks (red varieties give better colour)
  • 1.2 kg granulated sugar
  • 4.5 litres water
  • 1 tsp citric acid
  • 1 tsp pectolase
  • 1 tsp yeast nutrient
  • 1 sachet wine yeast (Gervin GV1 or similar)
  • 1 Campden tablet (optional)

Equipment Needed

  • Large food-grade bucket with lid (at least 10 litres)
  • Demijohn with airlock and bung
  • Siphon tube
  • Hydrometer (optional but recommended)
  • Muslin or straining bag

Method

Day 1: Preparation

Wash the rhubarb thoroughly and chop into 2cm pieces—no need to peel. Place the chopped rhubarb into your sterilised fermentation bucket. Boil 2 litres of water and pour over the rhubarb, then crush gently with a potato masher. Add the remaining 2.5 litres of cold water.

Stir in the sugar until fully dissolved, then add the citric acid and pectolase. The pectolase is essential—it breaks down the pectin in rhubarb and ensures a clear finished wine. Cover and leave for 24 hours.

Day 2: Pitching Yeast

Check the temperature is below 25°C, then sprinkle the wine yeast and yeast nutrient over the surface. Stir gently, cover loosely, and place in a warm spot (18-22°C).

Days 3-7: Primary Fermentation

Stir the must twice daily, pushing down the floating rhubarb cap. You should see active bubbling within 48 hours. After 5-7 days, the vigorous fermentation will slow.

Day 7-10: Straining

Strain the liquid through muslin into a sterilised demijohn, squeezing gently to extract maximum juice without pressing too hard (which can cause bitterness). Fit an airlock and leave to ferment in a cool, dark place.

Weeks 3-8: Secondary Fermentation

Allow fermentation to complete—the airlock will stop bubbling and the wine will begin clearing. This typically takes 4-6 weeks.

Racking and Finishing

Once clear, siphon into a clean demijohn, leaving sediment behind. Optionally add one crushed Campden tablet to stabilise. Rack again after another month if sediment forms. The wine can be bottled once completely clear—usually after 2-3 months total.

Expected Results

Starting gravity should be around 1.090-1.095, finishing near 0.995, giving approximately 12-13% ABV. The wine will be drinkable after 3 months but improves significantly with 6-12 months ageing. Young rhubarb wine can taste sharp; patience transforms it into something genuinely special.

Brewing Tips

  • Harvest timing matters: Use rhubarb picked in late spring or early summer for the best flavour and colour. Avoid using leaves—they contain oxalic acid and are toxic.
  • Sweetness adjustment: If you prefer a sweeter wine, stabilise with Campden tablet and potassium sorbate before adding sugar syrup to taste.
  • Colour preservation: Keep the demijohn away from direct light to preserve the delicate pink hue.

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