Rhubarb wine recipe. Proper homemade rhubarb wine (no herbal flavor)

A universal recipe for tincture of rhubarb in vodka, alcohol or moonshine. Simple execution, high variability, guaranteed pleasant results!

Type of tincture

Servings 1 l

Ingredients

• 600 g rhubarb stalks (preferably pink)
• 50-200 g of powdered sugar (or honey)
• 0.75-1 l vodka, alcohol, moonshine (40-50%)
• juice of ½ lemon (optional)
• zest of ½-1 orange or lemon optional(optional)
• 1 cinnamon stick (optional)
• 3 cloves (optional)
• 4 cm fresh ginger root(optional)
• 8-10 strawberries (optional)

Instruction

Wash the rhubarb stalks, cut into small pieces (about 2-3 cm), place in a jar of a suitable size and lightly crush with a wooden spoon or pestle.

Add powdered sugar and other flavoring ingredients of your choice. Ginger root should be peeled and finely chopped.

Shake the contents of the jar well, add vodka, close the jar tightly and leave it in a dark, cool place for a period of 3 to 6 weeks (longer is better). Periodically, the jar should be shaken until the sugar is completely dissolved.

At the end of the term, strain the tincture through several layers of gauze or a piece of muslin, filter if necessary and pour into a clean bottle. Strongly squeezing the remaining petioles is not recommended - the drink may be bitter.

Store the tincture in a dark, cool place. Shelf life at least 1 year. Before tasting, it is recommended to keep the drink for at least 3 months (longer is better).

Field notes

For tinctures and in general all culinary delights, it is better to give preference to young petioles, which usually have a pink color. They not only have a rich taste and contain a maximum of useful things from nature, but also give the drinks a beautiful pinkish-raspberry hue. If you buy on the market, choose strong, dense, brittle stems with a diameter of no more than 2.5 cm - the stalk is too thick, like burdock-like leaves, a sign of an old plant - you should not expect complex tastes from it. After buying, the cuttings should be used immediately, washing them and cutting off 2-3 cm from the bottom. Leaves, of course, need to be cut and discarded.

Proper homemade rhubarb wine. Due to the high content of malic acid in the stems (edible part) of the plant, homemade rhubarb wine tastes like apple wine, but has a reddish tint. But many winemakers who have tried to make this drink complain about the herbal taste. We will consider a recipe in which this disadvantage is leveled by heat treatment. Rhubarb of any variety will do, as long as the stems are ripe and juicy. Leaves and other parts should not be used, as they spoil the taste. Ingredients: rhubarb stalks - 3 kg; water - 1 liter per 1 liter of juice; sugar - 0.5 kg per 1 liter of juice; unwashed raisins (fresh berries) - 30-50 grams (for sourdough). The proportions of water and sugar are tied to the amount of rhubarb juice, which we get at the second stage of preparation. Wild yeast live on the surface of raisins or berries, activating fermentation. Due to the poor quality of store-bought raisins, it is better to use berries (raspberries, strawberries, cherries). If you add ordinary yeast, you get mash, not wine. Rhubarb wine recipe. 1. 3-5 days before working with rhubarb, make wine sourdough. To do this, put unwashed raisins or berries (so that wild yeast remains on the peel) into a jar, add 25 grams of sugar and pour 100-150 ml of water at room temperature. Cover the jar with gauze, put in a warm place. When foam appears, a slight sour smell and hiss, the starter is ready, you can proceed to the next step. If after 3-4 days there are no signs of fermentation (it happens when raisins or berries are heavily processed with chemicals), you need to make the starter again from other raw materials. 2. Wash the rhubarb stalks, remove the "white leg", cut into small pieces (as small as possible). Put the pieces in a saucepan, pour water (should cover a layer of rhubarb by 2-3 cm, depending on the capacity). Remember the added amount of water, so that later you can correctly calculate the proportions. Bring to a boil, cook over low heat until the stalks are soft. Remove the saucepan from the stove, cover with a lid, and cool to room temperature. Due to the heat treatment, the herbal flavor disappears from the rhubarb and a light apple aroma appears. 3. Drain the broth into a separate container. Grind the stems with a blender or grind through a sieve. 4. In a container with a wide neck, mix chopped rhubarb, decoction, water (minus used during cooking), 200 grams of sugar per 1 liter of decoction and sourdough (pour along with raisins or berries). Cover the neck with gauze or cloth to protect against insects. Transfer the wort to a dark room at room temperature. Leave for 3-4 days. Stir once a day with a clean hand or wooden stick. 5. Filter the wort through several layers of gauze. Press the pulp well and discard. Add 100 grams of sugar per 1 liter of juice (obtained after boiling) to the liquid part, mix. 6. Pour the wort into a fermentation tank, fill to a maximum of 75% to leave room for carbon dioxide and foam. Install a water seal on the neck. Leave the container in a dark place with a temperature of 18-27°C. 7. After 5 days, add a new portion of sugar (100 grams per liter of juice after boiling): remove the water seal or glove, drain approximately 0.5 liters of must separately, dilute sugar in it, pour the resulting syrup back and close with a water seal. After another 5 days, repeat the procedure by adding the remaining sugar (100 grams per liter). Depending on temperature and yeast activity, rhubarb wine will ferment for 25-60 days. Then the water seal stops bubbling (the glove deflates), a layer of sediment appears at the bottom, and the drink itself becomes lighter. Attention! If fermentation continues 50 days after the installation of the water seal, so that bitterness does not appear, you need to drain the drink from the sediment and put it under the lock again to ferment at the same temperature. 8. Drain the fermented wine from the sediment (filter) through a tube into another container. To taste. If desired, sweeten with sugar or fix with vodka (alcohol) in an amount of 2-15% of the drink volume. Fortified wine is tougher in taste and not as fragrant, but it is better stored. 9. Fill storage containers with wine (preferably up to the neck so that there is no contact with air). Close hermetically, if sugar was added at the previous stage, it is better to keep the first 7-10 days under the shutter in case of repeated fermentation. 10. Transfer the wine to a dark room with a temperature of 5-16°C and leave for 3-6 months to mature. Once every 10-30 days, as sediment appears at the bottom with a layer of 3-5 cm, filter the wine by pouring it through a straw. 11. When the sediment no longer appears, the wine is ready. It can be bottled and hermetically sealed. When stored in a refrigerator or cellar, the shelf life of homemade rhubarb wine is up to 5 years. Fortress - 11-12%. According to the proportions in the recipe, approximately 2.5 liters of drink are obtained.

Due to the high content of malic acid in the stems (edible part) of the plant, homemade rhubarb wine tastes like apple wine, but has a reddish tint. But many winemakers who have tried to make this drink complain about the herbal taste. We will consider a recipe in which this disadvantage is leveled by heat treatment.

Rhubarb of any variety will do, as long as the stems are ripe and juicy. Leaves and other parts should not be used, as they spoil the taste.

Ingredients:

• rhubarb stalks - 3 kg;
• water - 1 liter per 1 liter of juice;
• sugar - 0.5 kg per 1 liter of juice;
• unwashed raisins (fresh berries) - 30-50 grams (for sourdough).

The proportions of water and sugar are tied to the amount of rhubarb juice, which we get at the second stage of preparation. Wild yeast live on the surface of raisins or berries, activating fermentation. Due to the poor quality of store-bought raisins, it is better to use berries (raspberries, strawberries, cherries). If you add ordinary yeast, you get mash, not wine.

rhubarb wine recipe

1. 3-5 days before working with rhubarb, make wine sourdough. To do this, put unwashed raisins or berries (so that wild yeast remains on the peel) into a jar, add 25 grams of sugar and pour 100-150 ml of water at room temperature. Cover the jar with gauze, put in a warm place. When foam appears, a slight sour smell and hiss, the starter is ready, you can proceed to the next step.

If after 3-4 days there are no signs of fermentation (it happens when raisins or berries are heavily processed with chemicals), you need to make the starter again from other raw materials.

2. Wash the rhubarb stalks, remove the "white leg", cut into small pieces (as small as possible). Put the pieces in a saucepan, pour water (should cover a layer of rhubarb by 2-3 cm, depending on the capacity). Remember the added amount of water, so that later you can correctly calculate the proportions.

Bring to a boil, cook over low heat until the stalks are soft. Remove the saucepan from the stove, cover with a lid, and cool to room temperature.

Due to the heat treatment, the herbal flavor disappears from the rhubarb and a light apple aroma appears.

3. Drain the broth into a separate container. Grind the stems with a blender or grind through a sieve.

4. In a container with a wide neck, mix chopped rhubarb, decoction, water (minus used during cooking), 200 grams of sugar per 1 liter of decoction and sourdough (pour along with raisins or berries). Cover the neck with gauze or cloth to protect against insects.

Transfer the wort to a dark room at room temperature. Leave for 3-4 days. Stir once a day with a clean hand or wooden stick.

5. Filter the wort through several layers of gauze. Press the pulp well and discard. Add 100 grams of sugar per 1 liter of juice (obtained after boiling) to the liquid part, mix.

6. Pour the wort into a fermentation tank, fill to a maximum of 75% to leave room for carbon dioxide and foam. Install a water seal on the neck or a medical glove with a hole in the finger (pierce with a needle) to remove carbon dioxide. Leave the container in a dark place with a temperature of 18-27°C.

7. After 5 days, add a new portion of sugar (100 grams per liter of juice after boiling): remove the water seal or glove, drain approximately 0.5 liters of must separately, dilute sugar in it, pour the resulting syrup back and close with a water seal. After another 5 days, repeat the procedure by adding the remaining sugar (100 grams per liter).

Depending on temperature and yeast activity, rhubarb wine will ferment for 25-60 days. Then the water seal stops bubbling (the glove deflates), a layer of sediment appears at the bottom, and the drink itself becomes lighter.

Attention! If fermentation continues 50 days after the installation of the water seal, so that bitterness does not appear, you need to drain the drink from the sediment and put it under the lock again to ferment at the same temperature.

8. Drain the fermented wine from the sediment (filter) through a tube into another container. To taste. If desired, sweeten with sugar or fix with vodka (alcohol) in an amount of 2-15% of the drink volume. Fortified wine is tougher in taste and not as fragrant, but it is better stored.

9. Fill storage containers with wine (preferably up to the neck so that there is no contact with air). Close hermetically, if sugar was added at the previous stage, it is better to keep the first 7-10 days under the shutter in case of repeated fermentation.

10. Transfer the wine to a dark room with a temperature of 5-16°C and leave for 3-6 months to mature. Once every 10-30 days, as sediment appears at the bottom with a layer of 3-5 cm, filter the wine by pouring it through a straw.

11. When the sediment no longer appears, the wine is ready. It can be bottled and hermetically sealed.

When stored in a refrigerator or cellar, the shelf life of homemade rhubarb wine is up to 5 years. Fortress - 11-12%. According to the proportions in the recipe, approximately 2.5 liters of drink are obtained.

Yes. This is my rhubarb corner. This year, rhubarb is only suitable for. May was hot and waterless, June was not very different from it in this regard, the rhubarb petioles did not grow at all like they were shown. They categorically lacked water, and I was not so powerful and strong to carry this water to them. The poor fellows survived as best they could, and the rhubarb stalks really looked like mouse tails. Skinny, long, not particularly suitable for jam. Well, no kindness. But there is no corpulence, but there is acidity ... And they have accumulated sugars under the merciless June sun, come on ...
Based on this given, I decided to make the most of what I have and because it can fit. I cut rhubarb stalks and brought them for processing, to be honest, I had a bad idea of ​​what would come of it at all. However, if I had left it all in the garden, nothing would have happened at all, but somehow this didn’t suit me anymore. During the May-June heat, my strategic supply of wine material from apples was significantly impoverished, although I did not just jam it, but by diluting it with 1/4 water. He sucked out almost everything ... No, well, the product itself is magnificent, I didn’t want to eat from it. But it's not enough...
What is left is clearly not enough for the next year, and it’s somehow dumb to buy and dilute wine from tetrapacks ... You can also buy methyl alcohol, bury yourself later ... In our current market reality, running into a fake is a piece of cake. You can’t even figure out right away what is not being faked now. So the most reliable way is to do everything yourself. You can’t fake it yourself ... So, driven by this reasonable undertaking, I wandered off to chop the petioles from the leaf surrounding them. And so that the leaf itself was not thrown away just like that, he chopped it over a weed that was supposed to be strangled. Why? A good roof ... Then it will turn into soil itself.
I thoroughly washed the petioles in a barrel with freshly collected water from the well, dragged them to the bench, intending to cut them and immediately throw them into a jar. The jar itself is another story ... Ten liters, closed with an ordinary canning lid for seaming. Found in a landfill. It then had half a can of paint. Good, such, oily. On drying oil. I poured the paint into other containers, poured it into a can of toluene, put it in a plastic bag, tied it up and left it underground for the winter. In the spring, all the paint shrank, lagged behind the glass and partially crumbled altogether. It remains only to wash the jar and that's it ... The container is ready. Waiting for filler and greetings to Gorbachev….
Which is exactly what I did. Right there in nature. I'm sitting here, shredding rhubarb petioles. The idea is simple: if I don’t have apples this year (apple trees are resting), somehow it didn’t happen with berries either, then why not try rhubarb ??? Berry recipe. Part of the berries, the same mass of water and the same mass of sugar .. 1/1/1. Well, if I replace the berries with rhubarb ??? Will something turn out that next summer you can dilute with 1/4th water and shake it all this summer for your own pleasure? It is only necessary to soak the rhubarb with water to then squeeze out the resulting.

Well, and like this, in general, I sit and cut rhubarb for the subsequent diffusion of its components into the water and, accordingly, the subsequent reaction into the wine material. Rhubarb, as you can see, is still not bad, there is something to get into the water. It's to get over. The recipes that I met required boiling rhubarb for half an hour and only then doing it. Cooking means destroying many of its bioactive substances. And I like them just the way they are. It’s also not funny to put rhubarb in a juicer: the summer has just become wet, the petioles are dry and sinewy. So you need to fill them with water, soak them in it, soak them, and only then press them.
Which is what I did. Six kilos of chopped rhubarb and six liters of water. A week will stand on the veranda. We should not ferment, the temperatures we have now are not at all tropical. I would even say frankly autumn, regardless of the calendar. It feels like the summer dumped the entire supply of heat in a couple of months and calmed down on this. Stakhanov, it was summer. Anyway. I myself don’t know what I’ll succeed, but in the end I’m not doing a culinary delight. Let's see. And about what happens, I’ll tell you when it happens (if it works).
Until then, good luck...