How to Make Rhubarb Wine

When my husband and I started on our journey of urban homesteading, it was pretty basic. He wanted to grow a row of squash and a row of potatoes and all we had to do was figure out a place to store them.

As time went on, our garden grew more and more, to where it’s now a massive operation, especially given our small property. Last year we harvested over 600 kg / 1300 lbs of produce. A lot of that gets frozen, dehydrated, fermented, and canned, so we can enjoy it for months to come. It’s often just as the garden season is starting up that we’re finishing off what we had of last year’s harvest.

Still, though, as our harvest yield continues to skyrocket, we need to find more ways to use the food, partly because we can only eat so much of it in one year, but partly because we only have so much freezer space. While I still have to compile my spreadsheet of this year’s harvest to see if overall we’ve increased or decreased our yield, I do know we’ve hit a record for rhubarb, beets, and carrots, among other things.

Rhubarb is a particular challenge. The most common use for it is desserts like rhubarb crumble and rhubarb pie…and we’re not really dessert people.

That’s where country wines come in. If you’re brand new to wine-making, you might want to check out this rough guide to country wines that I put together a while back.

A starter wine

While I’d worked with a few store-bought wine kits before starting on my adventures in country wines, I wasn’t particularly experienced. I was grateful to receive wine-making equipment from one of my mom’s friends, so I had a lot of the tools I’d need, but you can start with just a big jar and nothing else. My rough guide talks about some of the equipment and some of the substitutions and what’s really necessary.

I can’t remember if dandelion wine or rhubarb wine was the first country wine I made. Either way, rhubarb was the first or second, back when I was quite new to this…and the recipe turned out great on the first try. I’ve made a tweak to it for a better result, which I’ll talk about later, but this is a great starter project for people exploring country wines.

What really draws me to country wines, though, is the price. Yes, there’s an investment in some equipment, but beyond that, the costs are minimal. Yeast, sugar, yeast nutrient, and tannin are all fairly cheap and the main ingredient—in this case, rhubarb—grows in our garden, so it’s free.

Even if you don’t have rhubarb in your garden, this recipe doesn’t take a lot, so if you head to a farmers market or the grocery store during rhubarb season, you might pick up what you need for a decent price. Or if you have a friend, family member, or colleague who has rhubarb in their garden, they’re probably eager to give you piles of the stuff because it can be quite productive.

How to make rhubarb wine

You’ll find the measurements of each ingredient in the recipe card at the bottom of this post. The recipe is measured for a one-gallon batch—which is the perfect size for a small rhubarb harvest, a small space to work in, or a first-time wine-maker. However, if you want to make a five-gallon batch, simply multiply all measurements by five.

After you clean and chop the rhubarb into small pieces—I usually strive for half-inch chunks—place this in the bottom of your fermentation vessel (the jar or container you’re making wine in), along with the sugar. Mix it well and let it sit covered in a dark spot for a few days to let the sugar draw all the juice out of the rhubarb.

(You can also chop and freeze the rhubarb and make the wine later. I don’t usually have the time to make wine in the height of garden season, so everything just gets frozen and then pulled out when I need it.)

After two to three days have passed and the sugar has pulled all the juice out, strain out the solid rhubarb and gently rinse with water—being sure to save this rinsewater. You’re washing off some of the last bits of sugar and juice, so you want to capture this because you’ll add it to the fermentation vessel. This can be done by placing the rhubarb in a wire mesh strainer over a large bowl and lightly rinsing with the sprayer attachment on the faucet—the rhubarb gets rinsed and that tasty water is collected in the bowl. Depending on the size of your bowl and strainer, you may need to do this in a few batches.

Add this rinsewater to the fermentation vessel, along with the yeast nutrient and tannin powder. If needed, fill the vessel with water to the one-gallon mark. Give everything a good stir, and then sprinkle half a package of wine yeast on top. If desired, you can bloom the yeast for a few minutes by letting it sit in a small cup of water before pouring into the wine. I don’t usually bloom the yeast first—I just dump it in—and I’ve had no issues nor seen any quality differences.

(Looking to cut costs or go even more rustic? Yeast nutrient can be replaced with a handful of raisins and tannin powder can be replaced with a cup of strong black / English breakfast tea cooled to room temperature.)

Cover it with a lid with an airlock and let it sit in a dark place at room temperature to ferment.

After two weeks, rack the wine (transfer the wine) to another fermentation vessel, leaving the sediment behind. Do this every two to three weeks until the wine is fully fermented (there are no more bubbles forming in the airlock). This should take about six weeks, but if you’re uncertain, you can leave it a few weeks longer.

When fermentation is finished, rack (transfer) the wine into wine bottles, cap, and store. Rhubarb wine can be drunk right away, but it tastes better the longer it sits. I usually put aside a few bottles in the back of a cupboard and promptly forget about them, so when I rediscover them I have some nicely-aged rhubarb wine to enjoy.

A tastier recipe variation

Last year I bought a steam juicer. It’s a handy set of pots that extracts juice from fruits and vegetables. I was curious to try it with rhubarb wine—I’d juice the rhubarb and add the juice to the fermentation vessel with the sugar, water, and all other ingredients. I used the same recipe with the only change being I didn’t leave the sugar and whole rhubarb to sit for a few days.

The result is a much smoother feeling wine with a brighter taste. Plus it means I can skip the whole step of scooping out rhubarb and washing it, so it’s easier too.

I highly recommend this if you own a steam juicer or have some other method of juicing rhubarb. I talk a bit more about juicing rhubarb (and canning the juice) in this post.

A crowd pleaser

Rhubarb wine is easily one of my most popular country wines. It feels nostalgic and it tastes delicious, and for me it’s dirt cheap and extremely easy.

I’ve had a handful of people glare at the bottle very skeptically but then quickly learn they love it and finish off the bottle.

If you’re looking for a great starter wine, this is definitely the one!