Rhubarb Country Wine

Total timeline: 110 days (35 fermentation + 75 aging)

  1. Day 0

    Chop rhubarb

    Trim leaves (toxic — discard). Chop stalks; freeze if possible to break cells.

  2. Day 0

    Add sugar + water

    Pour sugar-water over rhubarb in bag. Add calcium carbonate to lower acid.

  3. Day 0

    Campden + wait

    Add Campden, pectic enzyme. Wait 24h.

  4. Day 1

    Pitch yeast

    Add nutrient, yeast.

  5. Day 1-8

    Primary

    Stir twice daily for 5-7 days.

  6. Day 8

    Press + rack

    Squeeze bag gently; rack to carboy.

  7. Day 8-35

    Secondary

    Ferment to dryness 3-4 weeks.

  8. Day 75

    Stabilize + bottle

    Rack off lees, k-meta + sorbate. Often back-sweetened. Bottle.