Archive for Rhubarb Wine

Make Dandelion or Rhubarb Wine This Year!

Posted in Beer and Wine, Recipes with tags , , , on May 20, 2009 by Aaron

I feel that wines like this are meant to be made without all the extra specialty ingredients. They are simple country wines that are meant to be homemade and good, but not too good. In the past I have made Dandelion wine which is just 2 gallons of dandelion flowers and 10 lbs. of sugar to make 5 gallons. You can use raisins, orange zest and lemon zest to make it a little more tasty. Simple, cheap and good enough to drink.

2 Gallons Dandelion Flowers
10 lbs white granulated sugar
Zest from 2 Lemons
Zest from 2 Oranges
2 Cups White Raisins
2 Servings Bread Yeast

Pick off all the stems from the dandelion flowers and discard. In a large pot with 2 gallons of water dissolve all the sugar while you bring it to a boil. Boil for one hour and then turn off the heat. Pour into a 5 Gallon Carboy or Bucket. Add Raisins and Zest from Lemons and Oranges and water to bring it up to 5 Gallons. Once it has cooled to about 85 degrees F add the prepared yeast and seal the container with an air lock.

It will take about 1-2 months to ferment and then you can age it in a bottle for at least a year. It is much better if you wait at least a year to drink it.


If I can get my hands on enough rhubarb this year this is something that I would love to try. There are a lot of specialty ingredients in this recipe but you can simplify it and not use them all. Most important is the Rhubarb, the sugar, the yeast and yeast nutrient. You can even use bread yeast if you don’t have access to wine yeast. The following recipe is from the book “Mary’s Recipes” by Jerry Uthemann

For 1 gallon of Rhubarb Wine:

2 1/2 lb to 4 lb Rhubarb
2 1/2 lb white granulated sugar
1 tsp Acid Blend
1 tsp. Yeast Nutrient
1 Campden Tablet
1/2 tsp Pectic Enzyme
1/4 tsp Grape Tannin
1/4 tsp Yeast Energizer
Water to make 1 gallon
Wine Yeast

Hints: Because of the oxalic acid present in rhubarb, it is best to ferment just the juice, not the pulp. Never use hot water with rhubarb. Cut up rhubarb and freeze for at least a few days, it will yield more flavor.

Thaw out rhubarb. Pour sugar and pectic enzyme powder with the crushed campden tablet over the rhubarb in the primary fermenter to extract the juice. Cover with a plastic sheet. Let stand for 24 hours, then strain out the fruit and press very dry. Mix all other ingredients except wine yeast in primary fermenter. Gently add the yeast to the must. Cover with plastic sheet. Ferment for 5-6 days, or until specific gravity is 1.030. Rack into secondary fermenter and attach airlock. When wine
is clear and stable, it’s ready bottle. Use 1/2 tsp of potassium sorbate and 1 additional Campden Tablet to stabilize. Sweeten with simple sugar syrup if desired. It’s recommended that 1/2 tsp of ascorbic acid anti-oxidant be added at bottling time to preserve color.