Rhubarb wine at home: TOP 6 easy cooking recipes

For some reason, it is believed that from rhubarb you can get only a good and he althy salad, make the maximum juice out of it for those who decide to eat right. In fact, this product is universal, it is pleasant not only in fresh, boiled and baked form. Rhubarb wine at home according to a simple recipe can be repeated even by a novice winemaker. No special ingredients are required.

The nuances of making a drink

Rhubarb wine turns out to be rather unusual not only in taste, but also in color. From a herbaceous plant, an alcoholic drink comes out of a light pink tone, with a slight sourness and sweetness.The aroma is quite subtle and barely perceptible, so it is used either as a light table, or added as a base to others.

To make the taste of rhubarb wine immediately richer and more interesting, orange, lemons and other fruits will help.

The most important point is to choose the right rhubarb. Only this one is taken:

not overripe;
red shade;
juicy, not dryish;
with thick petioles.

Dishes are selected that will not oxidize upon contact with the drink. Suitable glass, high-quality plastic or enameled. The use of metal or aluminum is strictly prohibited. The rind is not removed from the rhubarb, as it contains tannins necessary to start fermentation. Heat treatment is mandatory, as it not only removes the specific grassy smell, but also accompanies the full disclosure of the taste of the plant.

Many recipes use special wine yeast. You can buy them in the shop for winemakers.

Pay attention to the fact that they take non-boiled water for making sourdough.

Raw materials are prepared in a certain way. First, the sheets are separated from the cuttings (the first ones are thrown away). Petioles are immersed in hot water, washed thoroughly. Then lay them out on a towel or napkins on the table. After complete drying, cut into small cubes.

How to make rhubarb wine at home

Use one of the proven recipes.

Easy recipe without yeast

The simplest recipe can be repeated even by a beginner winemaker. Need to take:

3 kilos of rhubarb;
half a kilo of granulated sugar per liter of plant juice obtained;
100 grams of unwashed light raisins.

Raisins are poured with a small amount of warm water, a couple of tablespoons of sugar are added and taken to a warm place. This is necessary in order to get the original leaven.

Prepare the rhubarb as described above, then pass the stalks through the juicer. The juice is boiled for 5 minutes, then the resulting sourdough and the rest of the sugar are added. Leave for three days in a warm room.

After that, the liquid is poured into the bottle, a water seal is installed, or an ordinary rubber glove is placed. Drain the sediment only after a few days. Then you can add a little more sugar if the composition does not seem sweet. Leave until the end of fermentation (usually it takes up to a month). Wine should ripen in the cellar at low temperatures.

Wine without herbal taste

If you make wine according to the previous algorithm, then the herbal taste will remain. Some do not feel it at all or they like it, but for others such a nuance may cause hostility. Therefore, another special recipe is used to get rid of a specific aroma. Need to take:

4 kilos of rhubarb stalks;
800 milliliters of water;
3 cups of granulated sugar.

Rhubarb is boiled for at least 30 minutes. Half of the granulated sugar is added to half of the broth, while the second part is placed in the refrigerator. The first one is left to ferment according to the standard algorithm (as for ordinary grape wine). After five days, the starter will turn out from the first part, which has a pronounced sour smell. From the second part, sugar syrup is made with the rest of the sugar.Both parts are mixed and left to ferment in a large bottle with a shutter.

Lemon variant

Lemon alcoholic drink will decorate the festive table. But at the same time, it is quite easy to do. Need to take:

2 kilos of rhubarb;
3 liters of water;
2 large lemons;
1 pack of special house wine yeast;
4 cups of sugar.

Rhubarb is finely chopped, poured with water, left for 4 days. After this time, the plant is washed, put it back in the same water. Boil for half an hour, then pour in the juice of two lemons and sugar. Everything is thoroughly mixed and sent to ferment in a large bottle until the wine is fully ripe.

With oranges

Wine prepared according to the previous recipe is more sour than citrus. If you want to feel the bright and rich aroma of overseas fruits, then it is better to choose a recipe with oranges. Need to take:

4 kilos of rhubarb;
2 kilo oranges;
700 grams of sugar;
package of yeast;
liter of pure water.

Cooking algorithm as in the previous recipe. Orange juice is poured in already before the direct pouring of the composition into a large bottle. Put a shutter or a rubber glove. The wine should ferment already in jars in a dry, cool cellar for at least three months.

You can drain the sediment - it will become more golden in color.

By leaps and bounds

Wine with yeast is obtained in any case. To prepare it, you will need to take the following ingredients:

half a kilo of rhubarb jam;
1 kilo fresh petioles;
25 grams of wine yeast;
3 liters of water;
900 grams of granulated sugar.

Jam and stems softened in boiling water are combined with each other, crushed with sugar to make juice. Yeast is added and left for four days. Then they act according to the standard algorithm.

With raspberries

The peculiarity of this recipe is that the starter is made without raspberries. It is ordinary, raspberry juice is added already at the last stage, when the composition is poured into a bottle. For a kilo of rhubarb you need to take 400 grams of fresh raspberries.

How to store the finished product

It is necessary to store an alcoholic drink from rhubarb only in a dry, cool room, avoiding direct sunlight (otherwise it will change its color, become cloudy). Juice shelf life - up to two years.