In our garden we have an abundance of fresh rhubarb.
Does anyone have a recipe for making rhubarb wine?

Thanks in advance,

Mike

Mike, go to http://winemaking.jackkeller.net/request.asp and scroll
down to "Rhubarb Wine."

Jack Keller, The Winemaking Home Page
http://winemaking.jackkeller.net/

Mike, go to http://winemaking.jackkeller.net/request.asp and scroll
down to "Rhubarb Wine."

Jack Keller, The Winemaking Home Page
http://winemaking.jackkeller.net/

Mike, go to http://winemaking.jackkeller.net/request.asp and scroll
down to "Rhubarb Wine."

Jack Keller, The Winemaking Home Page
http://winemaking.jackkeller.net/

Hi,
Jack has a good recipe on his site. I started making wine with Rhubarb,
just like you, I had too much in my garden. FYI - it can be addictive. I
started with 1 gallon of Rhubarb, and now I'm up to making about 18 -20
gallons (1 gallon batches) of different types of fruit, vegetables, and
herbs during the year.
Welcome
Darlene

"John Hopwood" > wrote in message
...
> In our garden we have an abundance of fresh rhubarb.
> Does anyone have a recipe for making rhubarb wine?
>
> Thanks in advance,
>
> Mike
>
>

Hi,
Jack has a good recipe on his site. I started making wine with Rhubarb,
just like you, I had too much in my garden. FYI - it can be addictive. I
started with 1 gallon of Rhubarb, and now I'm up to making about 18 -20
gallons (1 gallon batches) of different types of fruit, vegetables, and
herbs during the year.
Welcome
Darlene

"John Hopwood" > wrote in message
...
> In our garden we have an abundance of fresh rhubarb.
> Does anyone have a recipe for making rhubarb wine?
>
> Thanks in advance,
>
> Mike
>
>

A method I like in making rhubarb wine is slicing the rhubarb in thin
slices, add the sugar to the rhubarb. The sugar extracts the juice from
the rhubarb so strain and then rinse the pulp with the water the recipe
calls for.
Dick

A method I like in making rhubarb wine is slicing the rhubarb in thin
slices, add the sugar to the rhubarb. The sugar extracts the juice from
the rhubarb so strain and then rinse the pulp with the water the recipe
calls for.
Dick

Pre-freezing the rhubarb makes it much easier to crush. I don't get a whole
lot of rhubarb at once, so I stockpile in the freezer over the year. I'm
gonna hafta start a big batch soon, because I'm running out of freezer space
for the rest of my food!

"Richard Kruse" > wrote in message
news
> A method I like in making rhubarb wine is slicing the rhubarb in thin
> slices, add the sugar to the rhubarb. The sugar extracts the juice from
> the rhubarb so strain and then rinse the pulp with the water the recipe
> calls for.
> Dick
>
>

Pre-freezing the rhubarb makes it much easier to crush. I don't get a whole
lot of rhubarb at once, so I stockpile in the freezer over the year. I'm
gonna hafta start a big batch soon, because I'm running out of freezer space
for the rest of my food!

"Richard Kruse" > wrote in message
news
> A method I like in making rhubarb wine is slicing the rhubarb in thin
> slices, add the sugar to the rhubarb. The sugar extracts the juice from
> the rhubarb so strain and then rinse the pulp with the water the recipe
> calls for.
> Dick
>
>

(Jack Keller) wrote in message . com>...
> Mike, go to http://winemaking.jackkeller.net/request.asp and scroll
> down to "Rhubarb Wine."
>
> Jack Keller, The Winemaking Home Page
> http://winemaking.jackkeller.net/

I made a batch of Rhubarb wine using this recipe but it has not
fermented all that well. It is fermenting very very slowly. It is
just crawling along now down to about 1.030 from 1.095.

Could it have just been to acidic? I didn't titrate the acidity,
although now I wish I had.

"John Hopwood" > wrote in message
...
> In our garden we have an abundance of fresh rhubarb.
> Does anyone have a recipe for making rhubarb wine?

Looking at your email address I'm guessing you are in the UK.

It is very late in the season for rhubarb. I've read that after July you
should not use the rhubarb that is left as the oxalic acid in the leaves
moves down into the stalks. It's poisonous. However I don't know if
fermentation neutralises it.

Anyone know?

On Mon, 23 Aug 2004 23:25:49 +0100, "News" > wrote:

>"John Hopwood" > wrote in message
...
>> In our garden we have an abundance of fresh rhubarb.
>> Does anyone have a recipe for making rhubarb wine?
>
>Looking at your email address I'm guessing you are in the UK.
>
>It is very late in the season for rhubarb. I've read that after July you
>should not use the rhubarb that is left as the oxalic acid in the leaves
>moves down into the stalks. It's poisonous. However I don't know if
>fermentation neutralises it.
>
>Anyone know?
>


I have never heard that, but.... I suspect anything regarding that
would be affected by location. This year snow was finally gone from
my yard in May... I would have very time to harvest any rhubarb if
that were fact... And it would be so small that it would not be
worthwhile.

Later,
A.J. Rawls
Anchorage, Alaska, USA

I've had rhubarb for years, as have my parents. We live in Wisconsin. My
parents have always harvested the rhubarb all summer long. I did read
somewhere that when first establishing your plant, you should leave it alone
the first year you plant it, and the second year, just pick for a month and
then leave it alone. Yes, rhubarb leaves are poisonous, but the stalks are
okay. Yes, there is oxalic acid in rhubarb, but you can get rid of that
when making wine by adding precipitated chalk to the must before
fermentation. As far as I know, the oxalic acid in the rhubarb will not
hurt you, it just adds a funny taste to the wine which not a lot of people
will like.
Darlene

"News" > wrote in message
...
> "John Hopwood" > wrote in message
> ...
>> In our garden we have an abundance of fresh rhubarb.
>> Does anyone have a recipe for making rhubarb wine?
>
> Looking at your email address I'm guessing you are in the UK.
>
> It is very late in the season for rhubarb. I've read that after July you
> should not use the rhubarb that is left as the oxalic acid in the leaves
> moves down into the stalks. It's poisonous. However I don't know if
> fermentation neutralises it.
>
> Anyone know?
>
>

I've had rhubarb for years, as have my parents. We live in Wisconsin. My
parents have always harvested the rhubarb all summer long. I did read
somewhere that when first establishing your plant, you should leave it alone
the first year you plant it, and the second year, just pick for a month and
then leave it alone. Yes, rhubarb leaves are poisonous, but the stalks are
okay. Yes, there is oxalic acid in rhubarb, but you can get rid of that
when making wine by adding precipitated chalk to the must before
fermentation. As far as I know, the oxalic acid in the rhubarb will not
hurt you, it just adds a funny taste to the wine which not a lot of people
will like.
Darlene

"News" > wrote in message
...
> "John Hopwood" > wrote in message
> ...
>> In our garden we have an abundance of fresh rhubarb.
>> Does anyone have a recipe for making rhubarb wine?
>
> Looking at your email address I'm guessing you are in the UK.
>
> It is very late in the season for rhubarb. I've read that after July you
> should not use the rhubarb that is left as the oxalic acid in the leaves
> moves down into the stalks. It's poisonous. However I don't know if
> fermentation neutralises it.
>
> Anyone know?
>
>