Rhubarb Country Wine
Rhubarb wine is a midwestern classic with one critical safety rule: rhubarb leaves are toxic and must be discarded. Stalks only. The juice is naturally very high in oxalic and malic acid, so calcium carbonate or extra sugar is usually needed for balance. Finished rhubarb wine is pale, crisp, and Riesling-adjacent in profile.
ABV10-12%
Ferment35d
Age75d
Total110d
Ingredients
| 4 lb | Fresh rhubarb stalks (chopped) |
| 2.75 lb | Cane sugar |
| 1 gal | Water |
| 0.5 tsp | Pectic enzyme |
| 1 tsp | Yeast nutrient |
| 1 tsp | Calcium carbonate (acid reduction) |
| 5 g | Wine yeast (71B) |
| 1 tab | Campden tablet |
Equipment
- 2-gallon primary
- 1-gallon glass carboy
- Airlock
- Straining bag
Steps
- Day 0
Chop rhubarb
Trim leaves (toxic — discard). Chop stalks; freeze if possible to break cells.
- Day 0
Add sugar + water
Pour sugar-water over rhubarb in bag. Add calcium carbonate to lower acid.
- Day 0
Campden + wait
Add Campden, pectic enzyme. Wait 24h.
- Day 1
Pitch yeast
Add nutrient, yeast.
- Day 1-8
Primary
Stir twice daily for 5-7 days.
- Day 8
Press + rack
Squeeze bag gently; rack to carboy.
- Day 8-35
Secondary
Ferment to dryness 3-4 weeks.
- Day 75
Stabilize + bottle
Rack off lees, k-meta + sorbate. Often back-sweetened. Bottle.