Rhubarb Wine Recipe: Garden to Glass Winemaking

Why Rhubarb Makes Exceptional Wine

Rhubarb wine is a beloved tradition among gardeners and country winemakers, transforming the humble vegetable stalk (technically classified as a vegetable, though treated as a fruit in the kitchen) into a crisp, refreshing wine with remarkable depth of character. A well-made rhubarb wine balances tartness, fruitiness, and a subtle earthiness that is unlike any other wine, grape or fruit.

The appeal of rhubarb wine lies in its versatility and its connection to the garden. Rhubarb grows prolifically in temperate climates, producing abundant stalks that many gardeners struggle to use before they go to waste. Turning that surplus into wine is both satisfying and practical, yielding a product that can range from bone-dry and austere to lush and semi-sweet depending on your approach.

Rhubarb's natural acidity is its greatest asset and its primary challenge. The stalks contain significant malic and oxalic acids, giving the raw juice a sharp tartness that needs careful management. However, when balanced properly, this acidity produces a wine with exceptional crispness and a refreshing quality that makes it a perfect summer sipper.

Selecting Rhubarb Stalks

Choose firm, deeply colored stalks for the most flavorful wine. Red-stalked varieties (such as Valentine or Cherry Red) produce a wine with a lovely pink blush and slightly more complex flavor than green varieties. However, green rhubarb makes perfectly good wine, just with a paler color.

Harvest stalks in late spring to early summer, when they are at peak flavor. Avoid the first small stalks of spring, which tend to be thin and less flavorful. Stalks that are overly thick and woody (typically from late summer) can be fibrous and harder to work with.

Never use rhubarb leaves, which contain dangerously high concentrations of oxalic acid and are toxic. Use only the stalks.

Ingredients for Rhubarb Wine

1-Gallon Batch

• 3-4 pounds rhubarb stalks (chopped)
• 2-2.5 pounds granulated sugar
• No acid blend needed (rhubarb is very acidic)
• 1/4 teaspoon tannin powder
• 1 teaspoon yeast nutrient
• 1/2 teaspoon pectic enzyme
• 1 Campden tablet (crushed)
• 1 packet wine yeast (Lalvin 71B or EC-1118)
• Filtered water to make 1 gallon

5-Gallon Batch

• 15-20 pounds rhubarb stalks (chopped)
• 10-12 pounds granulated sugar
• 1 teaspoon tannin powder
• 5 teaspoons yeast nutrient
• 2.5 teaspoons pectic enzyme
• 5 Campden tablets (crushed)
• 1 packet wine yeast (Lalvin 71B or EC-1118)
• Filtered water to make 5 gallons

Step-by-Step Rhubarb Wine Process

Step 1: Prepare the Rhubarb

Wash the rhubarb stalks thoroughly and chop them into one-inch pieces. Do not peel the stalks, as the skin contributes color and flavor. Place the chopped rhubarb in a nylon straining bag inside your sanitized primary fermenter.

There are two approaches to extracting juice from rhubarb, and the method you choose significantly affects the finished wine.

Cold extraction method (recommended): Layer the chopped rhubarb with sugar in a large container and refrigerate for 48-72 hours. The sugar draws juice from the rhubarb through osmosis, producing a clear, flavorful liquid without the harsh extractives that heat releases. This method produces a cleaner, more refined wine.

Hot water method: Pour warm (not boiling) water over the rhubarb and crush with a potato masher. This is faster but extracts more of the fibrous, vegetal compounds that can make rhubarb wine taste green and harsh.

Step 2: Add Pectic Enzyme and Campden

After extracting the juice (or after adding water if using the hot method), add the pectic enzyme and crushed Campden tablet. Stir well, cover, and let sit for 24 hours.

Step 3: Add Remaining Ingredients

Dissolve any remaining sugar in warm water and add it to the fermenter. Add the tannin powder and yeast nutrient. Note that no acid blend is needed, as rhubarb provides more than enough natural acidity.

Check the specific gravity. For a medium-bodied rhubarb wine at 11-12% ABV, target an original gravity of 1.085-1.095.

Step 4: Pitch the Yeast

Sprinkle or rehydrate the wine yeast and add it to the must. Cover and fit an airlock.

Step 5: Primary Fermentation

Stir the must and press the fruit bag daily. Primary fermentation lasts 5-7 days at 62-70 degrees Fahrenheit. If using the cold extraction method, primary fermentation tends to start quickly and proceed smoothly.

Step 6: Rack to Secondary

When the specific gravity drops to approximately 1.020, remove the fruit bag and squeeze gently. Siphon into a sanitized carboy, leaving sediment behind. Fit an airlock.

Step 7: Managing Oxalic Acid

This is the step that sets rhubarb wine apart from other fruit wines. Rhubarb contains oxalic acid, which can form calcium oxalate crystals (wine diamonds) in the finished wine. These crystals are harmless but unsightly. To precipitate them out, cold crash the wine by storing it at near-freezing temperatures (32-38F) for two to three weeks after the first racking. The crystals will form and settle to the bottom. Rack off the cleared wine.

Step 8: Aging and Clarification

After cold crashing, return the wine to normal cellar temperature and allow it to age for 2-4 months in secondary. Rack every four to six weeks as sediment forms.

Yeast Selection for Rhubarb Wine

Lalvin 71B is the best choice for rhubarb wine. Its unique ability to metabolize 20-40% of malic acid during fermentation is a tremendous advantage with rhubarb, which is dominated by malic acid. The result is a softer, smoother wine with less aggressive tartness.

Lalvin EC-1118 produces a cleaner, crisper rhubarb wine with more pronounced acidity. Choose this if you enjoy the tart character and want a wine with a razor-sharp finish.

Red Star Montrachet is a good option for a medium-bodied, slightly softer wine. It ferments reliably and produces consistent results.

Temperature Management

Ferment at 62-68 degrees Fahrenheit. Cooler temperatures produce a cleaner, more refined wine and help manage the perception of acidity. Avoid fermenting above 72F, as this can amplify the vegetal, green notes that sometimes appear in rhubarb wine.

Balancing Rhubarb Wine

Taming the Tartness

Rhubarb's intense acidity is both its defining characteristic and its greatest challenge. Several strategies can help manage it. First, choosing Lalvin 71B yeast reduces malic acid biologically. Second, cold crashing precipitates some of the oxalic acid as crystals. Third, backsweetening with sugar syrup after stabilization adds perceived balance. Finally, blending with a lower-acid wine such as apple or strawberry creates a harmonious result.

Sweetness Adjustment

Many people prefer rhubarb wine at off-dry to semi-sweet, as a touch of residual sugar balances the sharp acidity beautifully, much like sugar balances a rhubarb pie. Stabilize with potassium sorbate and a Campden tablet before adding sweetening.

Color Enhancement

For a more visually appealing wine, use only red-stalked rhubarb and add a small amount of fresh strawberry (1/2 pound per gallon) during primary fermentation. The strawberry deepens the pink color and adds a complementary fruitiness without overpowering the rhubarb character.

Bottling and Serving

When to Bottle

Bottle rhubarb wine when it is clear, stable, and has been cold crashed to remove oxalic acid crystals. If you skip the cold crash, crystals may form in the bottles, which is harmless but aesthetically undesirable.

Serving Suggestions

Serve rhubarb wine chilled at 42-48 degrees Fahrenheit. Its crisp acidity makes it an excellent food wine, pairing beautifully with roasted chicken, pork tenderloin, fresh salads, goat cheese, and strawberry desserts. It is also an excellent base for wine spritzers.

Storage

Rhubarb wine keeps well for 1-2 years when properly stored. The tartness mellows slightly with age, and the wine takes on a rounder, more integrated character over six to twelve months of bottle age.

Frequently Asked Questions

Is rhubarb wine safe to drink?

Yes, rhubarb wine made from the stalks only is perfectly safe. The dangerous oxalic acid concentrations are in the leaves, which should never be used. The stalks contain modest levels of oxalic acid that are rendered harmless by fermentation and cold crashing. Rhubarb wine has been made safely for centuries.

Should I use the cold extraction method?

The cold extraction method (layering rhubarb with sugar for 48-72 hours) produces a noticeably superior wine. It extracts clean, clear juice without the fibrous, vegetal compounds that hot water releases. While it takes longer, the improvement in quality is significant and well worth the extra time.

Why are there crystals in my rhubarb wine?

The crystals are calcium oxalate, formed from the oxalic acid naturally present in rhubarb. They are completely harmless but can be unsightly. Cold crashing the wine at near-freezing temperatures for two to three weeks before bottling will precipitate the crystals out. Rack the clear wine off the crystal sediment.

Can I blend rhubarb with other fruits?

Rhubarb blends beautifully with many fruits. The classic combination is rhubarb and strawberry, which produces a gorgeous pink wine with balanced tartness and sweetness. Other excellent partners include apple, raspberry, and ginger. When blending, use rhubarb as the dominant component (60-70%) with the complementary fruit making up the remainder.

What color should rhubarb wine be?

Rhubarb wine ranges from pale straw to deep pink, depending on the variety used. Red-stalked rhubarb produces a lovely rose-tinted wine, while green rhubarb yields a more neutral, straw-colored product. Both are equally delicious.