I have a three pound can of red raspberry puree, and the rhubarb is starting to come on nice. Does anyone have a recipe they would care to share so I can make good use of the puree? I make plum and apple every year my trees produce, but have never tried anything with rhubarb. Thanks, Al
Raspberry-rhubarb recipe?
- Thread starter acy
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Hey if you ever need a recipe I always google "jack keller (insert flavor) wine". Here is a copy of text from his site.
Strawberry is of low-to-medium acidity and rhubard is of fairly high acidity, so the two ferment well together. The recipe below takes advantage of this fact but includes some white grape juice concentrate for added body. Any white grape juice concentrate will do, but the recipe specifies one you can buy in almost any American supermarket.
STRAWBERRY-RHUBARB WINE
4 lbs. freshly picked (or frozen) ripe strawberries
2 lbs. fresh (or frozen) red rhubarb stalks
1 cup Welch's 100% White Grape Juice frozen concentrate
6 pints water
1¼ lbs. finely granulated sugar
1 tsp. citric acid
¾ tsp. pectic enzyme
1/8 tsp. powdered tannin
1 crushed Campden tablet
1 tsp. yeast nutrient
1 sachet Red Star Côte des Blancs wine yeast
Trim all leaves from rhubarb. Do not peel, but wipe clean and cut into thin, quarter-inch lengths. Lay slices in bottom of primary and sprinkle sugar evenly over them. Cover with clean cloth and allow to sit 24 hours. The juice from the rhubarb will have largely turned the sugar to a syrup. Using a sanitized spoon or spatula, scoop the rhubarb slices into a nylon straining bag containing the strawberries (sliced if fresh, thawed and chopped if frozen). Tie closed and lay in primary. Stir in all remaining ingredients except pectic enzyme and yeast. Cover primary for 12 hours, then add pectic enzyme and stir. Recover the primary and allow to sit another 12 hours. Stir must again to ensure all sugar is dissolved and add activated yeast. Recover primary and set aside. Punch down cap twice daily for 5-7 days. Remove bag and allow to drip-drain (do not squeeze) for at least 30 minutes. Combine drippings with liquid in primary and transfer to secondary, topping up if required. When fermentation in secondary stops (3-8 weeks), rack, top up and refit airlock. Rack again every 6 weeks until wine is clear and no longer dropping sediment. Stabilize and sweeten to taste if desired. If no renewed fermentation in 30 days, bottle the wine. Age 3-6 months, but no longer than one year. [Author's own recipe]
Strawberry is of low-to-medium acidity and rhubard is of fairly high acidity, so the two ferment well together. The recipe below takes advantage of this fact but includes some white grape juice concentrate for added body. Any white grape juice concentrate will do, but the recipe specifies one you can buy in almost any American supermarket.
STRAWBERRY-RHUBARB WINE
4 lbs. freshly picked (or frozen) ripe strawberries
2 lbs. fresh (or frozen) red rhubarb stalks
1 cup Welch's 100% White Grape Juice frozen concentrate
6 pints water
1¼ lbs. finely granulated sugar
1 tsp. citric acid
¾ tsp. pectic enzyme
1/8 tsp. powdered tannin
1 crushed Campden tablet
1 tsp. yeast nutrient
1 sachet Red Star Côte des Blancs wine yeast
Trim all leaves from rhubarb. Do not peel, but wipe clean and cut into thin, quarter-inch lengths. Lay slices in bottom of primary and sprinkle sugar evenly over them. Cover with clean cloth and allow to sit 24 hours. The juice from the rhubarb will have largely turned the sugar to a syrup. Using a sanitized spoon or spatula, scoop the rhubarb slices into a nylon straining bag containing the strawberries (sliced if fresh, thawed and chopped if frozen). Tie closed and lay in primary. Stir in all remaining ingredients except pectic enzyme and yeast. Cover primary for 12 hours, then add pectic enzyme and stir. Recover the primary and allow to sit another 12 hours. Stir must again to ensure all sugar is dissolved and add activated yeast. Recover primary and set aside. Punch down cap twice daily for 5-7 days. Remove bag and allow to drip-drain (do not squeeze) for at least 30 minutes. Combine drippings with liquid in primary and transfer to secondary, topping up if required. When fermentation in secondary stops (3-8 weeks), rack, top up and refit airlock. Rack again every 6 weeks until wine is clear and no longer dropping sediment. Stabilize and sweeten to taste if desired. If no renewed fermentation in 30 days, bottle the wine. Age 3-6 months, but no longer than one year. [Author's own recipe]
saramc
Well-Known Member
Unfortunately have not made a raspberry rhubarb wine but made a nice spiced rhubarb and a delicioys pineapple rhubarb. The recipe above should work fine, especially if you use the 3# of raspberry puree instead of strawberries. If you wanted to make this a 100% juice wine you could consider using white grape juice, apple raspberry, white grape raspberry juice or concentrate diluted to drinking strength & not need to add as much sugar. Raspberry rhubarb wine sounds delightful!
Wanted to share a link to a WMT thread on working with fresh rhubarb and how to easily deacidify it (without adding chemicals)... http://www.winemakingtalk.com/forum/f6/new-method-de-acidifying-rhubarb-404/ I have used it more than a handful of times and it does work.
Wanted to share a link to a WMT thread on working with fresh rhubarb and how to easily deacidify it (without adding chemicals)... http://www.winemakingtalk.com/forum/f6/new-method-de-acidifying-rhubarb-404/ I have used it more than a handful of times and it does work.
