Comments on: Rhubarb Wine Recipe

By: Ted

Ted — Sun, 27 Sep 2009 23:48:56 +0000

Does anyone have a recipe for blueberry/peach? If so would you please send it to:scatat@hotmail.com thank you !!!

By: Ted

Ted — Sun, 27 Sep 2009 23:46:10 +0000

The beauty of using a steam juicer is you get only the juice and it is soooo simple, plus you get all the flavors.

By: Erroll

Erroll — Mon, 14 Sep 2009 13:14:44 +0000

Hi Deb,

I think the steamed juice will work just fine. Get the sugar and acid right, and everything should be ok.

Erroll

By: DebB

DebB — Sun, 13 Sep 2009 22:33:13 +0000

I would like to try rhubarb wine for the first time. I already made juice by kind of steaming all the stalks with a small amount of water to being with in the pot. I haven’t added sugar which is why I was doing this research. Most of you had frozen rhubarb and so I’m wondering if you think it’s OK to use this juice and just add the sugar then go from there?

By: Erroll

Erroll — Tue, 23 Jun 2009 21:30:51 +0000

Hello Mike,

You grow a lot of rhubarb!

I’ve wondered about combinations with other fruit, and I’ve thought about apple. Thank you for sharing your knowledge – proven combinations are always better than trial and error.

Erroll

By: Mike

Mike — Tue, 23 Jun 2009 16:41:41 +0000

I’ve used Rhubarb for thirty years. Because rhubarb is a sharp flavor, with lots of acid, I like to counteract the acidity with soft fruits like apricots and peaches.

Last year, quite by accident, I dropped the sugar bag and made a 50 50 mix of rhubarb and lovely ripe apricots, both frozen. I extracted about 95% of the rhubarb from the mixture after it had been thawed for a day or so. Turned out to be 15%, and absolutely delicious. I called it CotRhu.

Other delights have been blueberry, peach rhubarb, and apricot, apple rhubarb. Both are amongst my most exceptional combinations.

We have harvested almost 100 pounds from our rhubarb crop this year, almost all in the freezer to date.

Mike

By: Erroll

Erroll — Sun, 14 Jun 2009 22:29:00 +0000

Hi Wayne,

I haven’t used a steam juicer, but it sounds promising. I freeze the rhubarb, which lets me store multiple harvests over the course of a season, then thaw and press into juice. The freeze/thaw process ruptures the cells and is very effective in liberating juice. The last time I did this I got a yield of 462 ml/kg (7 fl oz/lb). I’d be interested to know what your yield is.

Erroll

By: wayne konickson

wayne konickson — Sun, 14 Jun 2009 16:57:02 +0000

I have a very large patch of rhubarb I want to pull and process into wine. I’ve made chokecherry,apple, beet, grape and cranberry which have been very successful. For each of the berries I’ve used a steam juicer and used pure juice without the pulp. I plan to do the same with the rhubarb.
My question is, has anyone used a steam juicer for removal of the fruit juice for making wine? I would greatly appreciate any input anyone has regarding this method of juice removal and any successes or problems you may have encountered. Thank you very much. Wayne from way up north in Minn.

By: Erroll

Erroll — Thu, 28 May 2009 15:06:34 +0000

Thanks Dave, I never knew the details behind the common wisdom that “oxalic acid is toxic.” Let me know how your rhubarb wine turns out!

Erroll

By: Dave Plummer

Dave Plummer — Thu, 28 May 2009 08:27:42 +0000

A fatal dose of oxalic acid would require a human being to consume upwards of 5 kilograms (yeah kilos!) of rhubarb leaves. The oxalic acid, if anything is a bit of a natural laxative and isn’t terribly bad for you in any way.

This recipe seems really cool. I can’t wait to give it a shot.