| Rhubarb wine?
Posted: 4/1/2007 1:28:18 PM | | Does anybody have a tried and true recipe for rhubarb wine to share? I have several clumps of it growing in my backyard every year and a lot of it always goes to waste. I've never bottled wine before, so I'm hoping to get a pretty simple recipe. | |
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| Rhubarb wine?
Posted: 4/1/2007 4:04:00 PM | | Never tried it but Rhubarb sauce and Strawberry/Rhubarb Pie are amazing! Im sure you could google up a decent wine recipe without too much trouble. | |
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| Rhubarb wine?
Posted: 4/1/2007 7:55:04 PM | tarnish...the easiest way to make wine is ask one of your friends ifthey know how to do it and learn from them...googling a recipe for wine is fine...(hey...i'm a poet and i dont even know it)...but there are too many ways you can screw up wine making...not wanting to deter you or anything but i'd hate to see you wind up with several gallons of vinegar...
pies are a good way to use up rhubarb...i have a clump of the stuff growing too...keep it fenced in tho or it will soon overtake your garden if you have one...and DONT let it go to seed...
rhubarb can also be stewed into a palatable compote...
also jam which is very easy to make
the wine...if you do make it is best aged...at least a year...(i used to look at my watch..."is it ready yet?...is it ready yet?")...
F.Y.I...rhubarb leaves are poisonous | |
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| Rhubarb wine?
Posted: 4/1/2007 8:13:45 PM | Google up the recipe or if you cannot find one specifically.... I may still have it around here somewhere...
I made it several times.... FYI... you need a juicer to make it... you can't just chunk up the rhubarb and the smallest quantity you can make is 5 gallons.... plus you need 5 gallon GLASS carboys to store it in while it is working... | |
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| Rhubarb wine?
Posted: 4/2/2007 6:05:09 AM | there is no min/max amount you can make...make as little or as much as you want...as far as equipment goes...the only thing you really need is a hydrometer to measure the specific gravity of the brew...i googled it tarnish and there are lots of good, easy sounding recipes if you wanna try it on your own...
i have made beer and wine successfully using a new plastic garbage can...(i can see the purists shuddering right now)...as a primary fermenter but if you think you might take up home wine making seriously...check out yard or garage sales to find the equipment you might need...carboys are rather expensive to buy new...
a juicer is not neccessary...wringing the mash in cheesecloth is what i do...i also strain it before bottling...
rhubarb season is a ways off so you have plenty of time to decide what you wanna do... | |
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| Rhubarb wine?
Posted: 4/2/2007 12:12:39 PM | It was eons ago I made it so no recipe here anymore but I remember the key for rhubarb was that it had an unusual kind of acid. Auxalic Acid, does that sound right? Or Oxalic? Anyway the recipe I used swore by using precipated chalk dust to pull out the excess acid and drag it to the bottom. It worked. The chalk was available in a standard wine making supply store.
If you're interested remind me to ask some one I know who has an AWESOME rhubarb punch recipe. It involves cooking the rhubarb to mush, boiling it, then adding sugar, lemon juice and pineapple juice. Then pressing out the excess fiber. The resulting concentrate is kept frozen and looks very much like fruit juice concentrate bought in the store. This has been served at our Christmas Events going back as long as I can remember, mixed with Canada Dry or Sprite or 7 up.
It is fantastic and the cooking actually changes it chemically. I remember lemon juice and sugar water become an invert sugar. Anyway, somehow all the acids balance and even little kids love this stuff.
It was so popular one relative wanted it for their wedding. Imagine processing enough rhubarb for 300 people to drink! Now you have an idea how big my organic garden was..... | |
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| Rhubarb wine?
Posted: 4/2/2007 1:00:59 PM | .
Here’s a quick and easy way to make wine out of just about anything (except grapes). This is for each gallon you’re making:
In this case, grind up two pounds of rhubarb, add two pounds of sugar, and add in a little baker’s yeast. Cover with a cloth, like old cheesecloth. Set in a warm place so it doesn’t take too long to ferment. And don’t peek for the first two or three weeks.
Later, when the fluid is clear, be careful not to shake it up and siphon off the clear liquid (wine) and throw out the sludge in the bottom.
Sometimes the wine will taste good then. Sometimes not, though. (I don’t remember for rhubarb.) Normally, I would bottle the wine and leave the cap a little loose for the first few days, then let it set in the fruit cellar for a couple months to mellow out.
There was a time that I made wine out of just about any fruit I got my hands on (even potatoes), usually 20 gallons at a time. Now I seldom drink and so don’t bother.
In the case of potato wine, I distilled it to make vodka.
Just remember that this must all be done in glass or crock ware, never in metal of any kind.
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| Rhubarb wine?
Posted: 4/2/2007 2:13:01 PM | F.Y.I...furniture refinishers/repairmen use oxalic acid to remove ink stains from wood... | |
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| Rhubarb wine?
Posted: 4/4/2007 2:52:40 AM | | I don't have a recipe for rhubarb wine (although use any fruit wine recipe and add a little sugar) but rhubarb pie is awsome and there are lots of recipes for that. | |
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| Rhubarb wine?
Posted: 4/4/2007 5:06:51 AM | Oxalic acid is extremely toxic, but it's in the leaves, not the stems.
I have a handwritten book my grandfather wrote in the 30's that had his recipes for making wine out of nearly everything including rhubarb. It's very similar to the recipe posted above. | |
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| Rhubarb wine?
Posted: 4/14/2007 3:08:12 PM | I just ran across this while doing some reading and remembered this thread.
Plant substances:
Phytic acid and oxalic acid, which are found naturally in some plants, may bind to calcium and prevent it from being absorbed optimally. These substances affect the absorption of calcium from the plant itself not the calcium found in other calcium-containing foods eaten at the same time [6]. Examples of foods high in oxalic acid are spinach, collard greens, sweet potatoes, rhubarb, and beans. Foods high in phytic acid include whole grain bread, beans, seeds, nuts, grains, and soy isolates [2]. Although soybeans are high in phytic acid, the calcium present in soybeans is still partially absorbed [2,13]. Fiber, particularly from wheat bran, could also prevent calcium absorption because of its content of phytate. However, the effect of fiber on calcium absorption is more of a concern for individuals with low calcium intakes. The average American tends to consume much less fiber per day than the level that would be needed to affect calcium absorption.
Source: http://ods.od.nih.gov/factsheets/calcium.asp
Can't be that toxic if it is in spinach, collard greens, sweet potatoes, rhubarb and beans! | |
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| Rhubarb wine?
Posted: 4/14/2007 4:14:06 PM | I have no idea about the wine! lol
But Using Rhubarb in savoury cooking is awesome.
Try Baking it over Pork wrapped in Parma ham with herbs of your choice, maybe throw a little white wine in! Yummy
Making myself hungry now!
Home made crumble mmmmmmmmm - Makes note, must do some baking v soon. Makes another note, when life is not so busy on POF. lol | |
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| Rhubarb wine?
Posted: 4/14/2007 4:19:27 PM |
Can't be that toxic if it is in spinach, collard greens, sweet potatoes, rhubarb and beans!
Pure Oxalic acid is SO toxic you have to sign the poison register to buy it. It dissolves rust.
It's in very low concentrations in the above mentioned foods. But there's enough of in rhubarb leaves to do you some serious damage, even death. | |
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| Rhubarb wine?
Posted: 4/14/2007 5:52:12 PM | Random--
I would love it if you posted the recipe. I am a wino from way back, but never heard of rhubarb wine.
HOWEVER . . . .
One year I made dandilion wine. I was the most popular girl in town because I went all over my neighborhood at the crack of . . . midmorning? and harvested all of the dandilions in bloom. I forget what making the wine consisted of (but if anyone cares, I can hunt up the recipe). What I remember best is that I corked it too early and on Mother's Day, my son brought me breakfast in bed and as I ate it, all of the bottles started exploding.
(I can still smell it! A mixed memory.)
Something I never tried but makes perfect sense--(again, let me know if you want the recipie)--the standard strawberry pie, which is fresh strawberries topped with a cooked strawberry/sugar/cornstarch/lemon juice mix to hold it together . . . I always thought that cooked rhubarb in place of the strawberries would kick it. But I live alone and rhubarb isn't native here and who needs to eat a whole pie?
But I can dream . . . . | |
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| Rhubarb wine?
Posted: 4/14/2007 8:23:19 PM | Rhubarb pie has been a longtime favorite of mine, and strawberry-rhubarb pie is quite popular. The latter is among the standard pies available at Safeway. Rhubarb or its equivalents can grow almost anywhere. As a kid in the arctic, I once had a local substitute. From memory, I would guess that it was actually rhubarb or a relative of it.
It's nice to see some alternate ideas. Rhubarb seems to be somewhat pigeonholed in its uses, so wine and savory recipes are more than welcome! | |
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| Rhubarb wine?
Posted: 4/14/2007 11:45:39 PM | It's all on the internet somewhere.
http://www.rhubarbinfo . com/recipe-index.html]
I love the fresh Rhubarb nectar, makes a nice softdrink. | |
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| Rhubarb wine?
Posted: 5/2/2007 1:52:12 PM | I have a neighbor whose rhubarb wine is divine! Strong yet divine! I'll see if I can get it for you- trust me, none of us has electricity, it's got to be easy to do!! I don't go home til Friday night, so it will be next week before I post it. If I forget, you have permission to throw something hard in my direction to remind me! 
ttfn!
sue | |
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| Rhubarb wine?
Posted: 5/3/2007 5:02:49 PM | | plum brandy really takes your breath away! | |
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| Rhubarb wine?
Posted: 6/29/2007 5:36:11 PM | Thought I would throw a quick label in here, to refer to the location of the Rhubarb Punch recipe I promised. Especially since for some reason it does not come up in the Beverages when I clicked on it. I dunno if a moderator has to do that or what.
http://forums.plentyoffish.com/datingPosts7680327.aspx | |
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| Rhubarb wine?
Posted: 12/21/2007 1:11:41 PM | ... I don't know where the OP lives...but if it was me..and I wanted to know about making some home made wine..I'd check out the winners at my local county fair...Most of them have a competition to see who made the best wine, jelly, pie, cake..andsoforth....and every one of them would be delighted to show you how it's done. I know of some folks that make rhubarb wine...and I've heard it is some of the most tasty stuff you could imagine...Good Luck..  | |
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