Rhubarb Wine

There is plenty of rhubarb around at the moment and becoming cheaper by the day. My advise is to chop it up in 2cm/1” blocks and put in the freezer for a week then remove and start the wine this way it produces a tastier wine with a better colour.


  • 1kg Tate and Lyle granulated sugar
  • 1.1-1.4kg rhubarb
  • Small can of red grape concentrate
  • 1tsp yeast nutrient
  • 1tsp pectic enzyme (Pectolase)
  • 1 sachet general purpose yeast
  • 1 heaped tsp Bentonite


  1. Dissolve the sugar in 600ml of boiling water and let it cool. Revive the dried yeast by letting it soak in lukewarm water for 20 minutes.
  2. Extract the rhubarb juice, by soaking or freezing and thawing. Place the juice into a clean Demi-john and add the yeast and all the other ingredients.
  3. Top up with cool water to the shoulder of the Demi-john, fit an airlock and keep in a warm place.
  4. After 2 weeks rack off any pulp sediment and top up the Demi-john to the neck with cool water. Leave the wine to finish fermenting and then rack again.
  5. Stir in a Campden tablet and add some finings if it has not cleared brilliantly within 2-3 weeks.
  6. Sweeten to taste with sugar syrup plus a tsp of Potassium Sorbate to prevent re-fermentation, or use a wine sweetener which will not restart fermentation.
  7. Bottle the wine in sterilized wine bottles, use quality corks and good labels.
  8. Drink after at least one month’s storage.