Rhubarb Wine


  • 1.25kg/3lb Tate and Lyle granulated sugar
  • 1.25kg/3lb Stalks of Young Red Rhubarb (No leaves they are poisonous)
  • 4.5lt/1gal water
  • Small can of white grape concentrate
  • 1tsp yeast nutrient
  • 1tsp pectic enzyme (Pectolase)
  • 1 sachet general purpose white wine yeast


  1. Chop the stalks but do not peel. Place in a clean bucket/container and cover completely with the sugar. Put a tea towel or similar over the container and leave for several days.
  2. Strain off the juice, through muslin, into a prepared Demi-john. Add warm water to the pulp in the bucket and strain again, through muslin. Repeat this process until the pulp is dry and there are no traces of sugar remaining.
  3. You should, by now, have a gallon of liquid in the Demi-john. Add the small tin of wine concentrate and following instructions on the packet of yeast, add it and the yeast nutrient to the Demi-john.
  4. Now allow fermentation to take place in a warm place on a wooden floor or an old piece of carpet. Allow to ferment out (ie. One “plop” every 30 seconds) then rack-off and bottle up.
  5. You can stop the wine earlier by adding a crushed Campden tablet and this will produce a dry white wine that will not taste at all of Rhubarb but something akin to a German Hock.