There’s something truly special about crafting our own wine at home, especially when it combines the tartness of rhubarb with the sweetness of strawberries. This Rhubarb Strawberry Wine recipe captures the essence of summer in every sip, offering a refreshing and unique flavor that’s perfect for any occasion. Whether we’re seasoned winemakers or just starting out, this recipe is approachable and rewarding.
Ingredients
To craft our Rhubarb Strawberry Wine, we start by gathering fresh, high-quality ingredients. Each component plays a vital role in balancing the tartness and sweetness of our homemade wine, ensuring a refreshing summer flavor that’s both vibrant and smooth.
Here is the complete list of ingredients you will need:
| Ingredient | Quantity | Preparation |
|---|---|---|
| Rhubarb stalks | 4 pounds (1.8 kg) | Cleaned and chopped |
| Strawberries | 3 pounds (1.36 kg) | Hulled and halved |
| Granulated sugar | 3 pounds (1.36 kg) | Measured |
| Water | 1 gallon (3.8 L) | Fresh, filtered |
| Wine yeast (Lalvin EC-1118 recommended) | 1 packet (5 g) | Ready to use |
| Acid blend | 1 tablespoon | Powdered |
| Pectic enzyme | 1 teaspoon | To aid juice extraction |
| Yeast nutrient | 1 teaspoon | For healthy fermentation |
| Campden tablets | 2 tablets | Crushed to sterilize |
We suggest using ripe strawberries to maximize natural sweetness and aroma. The rhubarb stalks provide a tart backbone essential for this distinctive wine. The acid blend balances the natural acidity to create a smooth finish.
Using wine yeast specifically made for fruit wines helps us achieve consistent fermentation and optimal flavor development.
By preparing these ingredients accurately, we set the foundation for a delicious and balanced rhubarb strawberry wine.
Equipment
To craft our Rhubarb Strawberry Wine perfectly, having the right equipment is essential. Each tool helps us manage the delicate fermentation process and ensures a clean, flavorful final product. Here’s a detailed list of what we need and why.
Primary Equipment List
- Fermentation Vessel
A food-grade plastic bucket or glass carboy, ideally 1 to 2 gallons, for fermenting the juice without contamination.
- Airlock and Stopper
These allow carbon dioxide to escape during fermentation while preventing outside air and bacteria from entering.
- Hydrometer
An accurate tool to measure the specific gravity or sugar content in the must, helping us track fermentation progress.
- Siphoning Tube
A sanitized plastic or silicon tube to transfer wine between vessels without disturbing sediment.
- Sanitizing Solution
We use a no-rinse sanitizer to keep every tool spotless, essential for preventing unwanted bacteria growth.
- Large Spoon or Stirring Paddle
Preferably food-grade plastic or stainless steel to mix ingredients thoroughly during initial stages.
- Fruit Crusher or Masher
To break down rhubarb and strawberries and release their natural juices effectively.
- Measuring Cups and Scales
For precise measurement of sugar, yeast, and additives like pectic enzyme and acid blend.
- Thermometer
To monitor must temperature, maintaining an optimal range for yeast activity (usually 65–75°F).
- Bottles and Corks
For aging and storing the finished wine; glass bottles with corks or screw caps designed for wine.
Equipment Purpose Table
| Equipment | Purpose | Notes |
|---|---|---|
| Fermentation Vessel | Holds the must during fermentation | Glass for aroma neutrality |
| Airlock & Stopper | Allows CO₂ escape, blocks contaminants | Fits tightly to vessel |
| Hydrometer | Measures sugar content, monitors fermentation | Critical for timing the next steps |
| Siphoning Tube | Transfers wine without sediment disturbance | Must be sanitized |
| Sanitizing Solution | Ensures cleanliness, prevents microbial contamination | Use before every contact |
| Fruit Crusher | Breaks down fruit to extract juice | Manual or electric versions |
| Thermometer | Measures temperature for optimal yeast activity | Keeps fermentation steady |
Using this equipment set empowers us to manage the Rhubarb Strawberry Wine fermentation with precision and confidence. Proper sanitation and accurate measurements throughout guarantee a clean, vibrant flavor, capturing the essence of ripe rhubarb and strawberries in every bottle.
Prep Work
Before we begin fermentation, meticulous Prep Work ensures our Rhubarb Strawberry Wine develops its signature bright and balanced flavor. Let’s prepare the rhubarb and strawberries to optimize the extraction of their natural juices and aromas.
Preparing the Rhubarb
- Select fresh rhubarb stalks that are firm and crisp, free from blemishes or woody ends.
- Rinse thoroughly under cold water to remove any dirt or debris.
- Trim off the leafy green tops and any discolored sections.
- Chop the rhubarb into uniform pieces about 1-inch long to expose more surface area for fermentation.
- Optionally, blanch the chopped rhubarb in boiling water for 1 minute to soften the fibers, then drain and cool. This can enhance juice yield but is not mandatory for a fresh vibrant taste.
- Place the prepared rhubarb in a sanitized container, ready to mix with the other ingredients.
Preparing the Strawberries
- Choose ripe strawberries that are bright red, fragrant, and firm, avoiding any that are mushy or moldy.
- Rinse them gently under cold water, ensuring all dirt is removed.
- Hull the strawberries by removing the green caps and stems.
- Slice each strawberry in halves or quarters depending on size to maximize juice release.
- Avoid crushing them too early to prevent premature fermentation.
- Set the strawberries aside in a sanitized bowl until it’s time to combine with rhubarb.
| Ingredient | Preparation Steps | Purpose |
|---|---|---|
| Rhubarb Stalks | Wash, trim, chop into 1-inch pieces | Increases juice extraction |
| Strawberries | Wash, hull, halve or quarter | Releases natural sweetness |
We ensure every piece of fruit is clean and properly cut to promote an even fermentation that captures the essence of tart rhubarb and sweet strawberries in our wine.
Instructions
Follow these detailed steps to transform fresh rhubarb and strawberries into a vibrant, flavorful Rhubarb Strawberry Wine. Precision and patience during each stage ensure the best results.
Making the Fruit Must
- Combine the prepared fruit: Place the 4 pounds of chopped rhubarb and 3 pounds of hulled, halved strawberries into a sanitized fermentation bucket.
- Add sugar and water: Pour in 6 pounds of granulated sugar and 1 gallon of boiled and cooled water.
- Mix thoroughly: Use a sanitized stirring paddle or large spoon to dissolve the sugar completely while combining it evenly with the fruit.
- Add enzymes and additives: Sprinkle in 1 teaspoon pectic enzyme, 1 teaspoon yeast nutrient, and 1 teaspoon acid blend. These additives help break down fruit solids, nourish yeast, and balance acidity.
- Sanitize and add Campden tablets: Crush and stir in 1 Campden tablet to eliminate wild yeasts and bacteria. Cover the must and let it rest for 24 hours before adding yeast.
Adding the Yeast
- Activate the wine yeast: In a small bowl, sprinkle your chosen wine yeast (such as Lalvin EC-1118) over 1/2 cup of lukewarm water. Let it sit for 10 minutes to rehydrate.
- Incorporate yeast into must: After the 24-hour rest, pour the activated yeast into the fruit must. Mix gently but thoroughly to distribute evenly.
- Seal the fermentation vessel: Attach the airlock and stopper to the fermentation bucket or carboy to allow gas escape while keeping contaminants out.
Primary Fermentation
| Step | Details | Notes |
|---|---|---|
| Duration | 5 to 7 days | Fermentation will be vigorous |
| Temperature | 65°F to 75°F (18°C to 24°C) | Maintain stable warm environment |
| Daily action | Stir must once daily | Keeps fruit submerged and distributes yeast |
| Monitor | Look for bubbling in airlock | Sign of active fermentation |
During primary fermentation, the must will bubble as yeast converts sugars into alcohol and carbon dioxide. The vibrant aroma of rhubarb and strawberries will fill the air.
Secondary Fermentation
- Strain and transfer: After primary fermentation slows, strain the must through sanitized cheesecloth into a clean glass carboy, leaving sediment behind.
- Attach airlock: Fit an airlock and stopper securely to the carboy to allow gentle fermentation to continue.
- Ferment slowly: Store the carboy in a cool dark place at 60°F to 65°F (15°C to 18°C).
- Duration: Let it ferment for 4 to 6 weeks until the wine clears and all fermentation activity ceases.
- Test final gravity: Use a hydrometer—when readings stabilize around 0.990 to 1.000, fermentation is complete.
We carefully perform each step from must preparation to secondary fermentation to produce a smooth, balanced Rhubarb Strawberry Wine that bursts with fresh fruit flavors.
Bottling the Wine
Once our Rhubarb Strawberry Wine has fully fermented and clarified, it’s time to move on to the crucial step of Bottling the Wine. This final stage ensures that we preserve the rich, balanced flavors we worked hard to develop.
Preparing for Bottling
First, we must confirm that fermentation is complete. Using the hydrometer, we check that the final gravity remains stable over a 48-hour period. This prevents bottling prematurely and risking unwanted fermentation in the bottle.
Next, we sanitized all bottling equipment thoroughly. This includes bottles, corks or caps, siphoning tube, and any funnels or measuring tools to prevent contamination that could spoil the wine.
Materials Needed for Bottling
| Item | Purpose |
|---|---|
| Wine bottles | Store the finished wine |
| Corks or caps | Seal bottles airtight |
| Siphoning tube | Transfer wine without sediment |
| Funnel | Assist in smooth pouring |
| Sanitizing solution | Eliminate bacteria and wild yeast |
Step-by-Step Bottling Process
- Prepare the Wine: Allow the settled wine in the carboy to sit undisturbed for 24 hours. This helps the sediment settle at the bottom.
- Set Up a Clean Work Area: Place sanitized bottles and equipment within easy reach in a sanitized environment.
- Siphon the Wine: Using the siphoning tube, carefully transfer the clear wine into each bottle, leaving sediment behind in the carboy.
- Leave Headspace: Fill bottles to about 1 inch from the top to allow for expansion.
- Seal the Bottles: Immediately cork or cap the bottles to maintain freshness and prevent oxidation.
- Label and Store: Date and label each bottle clearly. Store the bottles upright in a cool dark place with a stable temperature between 55°F and 65°F for optimal aging.
“Patience in bottling and storage is critical; our rhubarb strawberry wine will mature beautifully with time.”
Storage Conditions for Best Results
We recommend maintaining these conditions to allow the wine’s flavors to harmonize and mellow over a few months:
| Condition | Recommendation |
|---|---|
| Temperature | 55°F – 65°F (13°C – 18°C) |
| Light | Keep bottles in the dark |
| Humidity | 70% ideal to keep corks moist |
| Position | Upright during storage to maintain sediment |
Following these careful bottling steps protects the integrity of our homemade rhubarb strawberry wine. It also sets the stage for enjoying a refreshing glass that captures the essence of summer’s best flavors.
Aging and Storage
Proper aging and storage are essential to unlock the full potential of our Rhubarb Strawberry Wine, enhancing its flavors and ensuring it develops a smooth, balanced character.
Ideal Aging Conditions
To achieve the best results, we recommend aging the wine under these controlled conditions:
| Parameter | Recommended Range | Reason |
|---|---|---|
| Temperature | 55°F to 65°F (13°C to 18°C) | Slows aging, prevents spoilage |
| Humidity | Around 70% | Maintains cork moisture, prevents oxidation |
| Light Exposure | Keep in the dark | Prevents UV damage to delicate flavors |
| Bottle Position | Upright | Minimizes yeast sediment disruption, preserves clarity |
“Wine is a living beverage” — treating it carefully during aging enhances its natural aromas and flavors.
Step-by-Step Aging Process
- Choose a Consistent Environment
Select a cool dark place such as a wine cellar or temperature-controlled wine fridge. Avoid temperature fluctuations which cause expansion and contraction affecting the wine’s integrity.
- Maintain Proper Humidity
Use a humidifier or a humidity-controlled storage if the environment is too dry. Corks must remain moist to maintain a proper seal.
- Store Bottles Upright
Unlike traditional red wines, our rhubarb strawberry blend benefits from upright storage to keep sediment at the bottom and minimize contact with the cork.
- Allow Sufficient Aging Time
Age the wine for at least 6 months to allow the tartness of rhubarb and sweetness of strawberries to harmonize. Longer aging (up to 12 months) can further enhance complexity.
- Monitor Periodically
Check the bottles every few months for any signs of leakage, cork deterioration, or off odors.
Why Aging Matters for Rhubarb Strawberry Wine
During aging:
- The acid blend softens creating a smoother mouthfeel.
- Fruit flavors meld, reducing harsh tartness from rhubarb.
- Aroma compounds evolve, developing a rich bouquet of strawberry and rhubarb notes.
- Sediments settle ensuring clarity and brilliance.
By rigorously controlling these aging and storage factors, our Rhubarb Strawberry Wine will mature gracefully, delivering a refreshing and vibrant tasting experience reminiscent of summer’s best flavors.
Serving Suggestions
Enjoying our Rhubarb Strawberry Wine at its best means pairing it thoughtfully and serving it with care. The vibrant fruit notes and balanced acidity create a versatile wine that complements many occasions and dishes. Here are our top serving tips and ideal pairings to enhance your tasting experience.
Ideal Serving Temperature
Serve the Rhubarb Strawberry Wine chilled to showcase its bright and refreshing qualities. Aim for a temperature range between 45°F and 55°F (7°C to 13°C).
| Temperature (°F) | Temperature (°C) | Purpose |
|---|---|---|
| 45 – 55 | 7 – 13 | Enhances fruitiness and crispness |
Glassware Recommendations
Choose a white wine glass or a medium-sized tulip glass to concentrate the wine’s delicate aromas. The narrow rim will direct the wine to the tip of the tongue emphasizing the sweetness of the strawberries while balancing the tart rhubarb notes.
Food Pairings to Elevate Flavors
Our handcrafted wine pairs beautifully with dishes that complement its fruity and tart profile:
- Cheese Boards: Soft cheeses like brie, goat cheese, or fresh mozzarella contrast well with the wine’s acidity.
- Light Salads: Incorporate berries, nuts, and vinaigrette dressings to echo the wine’s fruitiness.
- Grilled Chicken or Turkey: The wine’s freshness cuts through the savory grilled flavors.
- Desserts: Pair with strawberry shortcake, rhubarb pie, or lemon sorbet for a harmonious finish.
Serving Steps for Optimal Enjoyment
- Chill the Wine: Place bottles in the refrigerator for 2 to 3 hours before serving.
- Decant if Desired: While not necessary, decanting for 15 minutes can help open the aromas.
- Pour Gently: Fill glasses about one-third full to leave room for swirling and bouquet appreciation.
- Atmosphere: Serve outdoors or in well-lit spaces to enhance the summery vibe of the wine.
“A well-chilled pour of Rhubarb Strawberry Wine with a bite of fresh goat cheese on warm crusty bread is summer in a glass.”
By following these Serving Suggestions, we ensure every sip of our Rhubarb Strawberry Wine delivers the full burst of summer’s best flavors.
Conclusion
Crafting our own Rhubarb Strawberry Wine offers a unique way to celebrate the vibrant flavors of summer. With attention to detail and patience through each step, we can create a wine that’s both refreshing and complex.
This recipe invites us to enjoy the winemaking process while producing a delicious beverage perfect for sharing. Whether we’re seasoned winemakers or just starting out, the satisfaction of tasting our homemade creation is truly rewarding.
Let’s raise a glass to the joy of making wine that captures the essence of fresh rhubarb and ripe strawberries in every sip.
Frequently Asked Questions
What ingredients are needed to make Rhubarb Strawberry Wine?
You need fresh rhubarb, ripe strawberries, granulated sugar, water, wine yeast, acid blend, pectic enzyme, yeast nutrient, and Campden tablets for a balanced and flavorful homemade wine.
What equipment is essential for homemade wine fermentation?
Key equipment includes a fermentation vessel, airlock and stopper, hydrometer, siphoning tube, sanitizing solution, stirring paddle, fruit crusher, measuring tools, thermometer, and bottles with corks or caps.
How should rhubarb and strawberries be prepared before fermentation?
Wash and trim rhubarb, chopping it into uniform pieces. For strawberries, choose ripe berries, wash gently, hull, and slice to maximize juice extraction and ensure even fermentation.
What is the primary fermentation process for this wine?
Primary fermentation lasts 5 to 7 days, where yeast converts sugars into alcohol, causing bubbling. This stage releases the wine’s vibrant fruit aroma and starts alcohol production.
How long does secondary fermentation take, and what happens?
Secondary fermentation takes 4 to 6 weeks, during which the wine clarifies as remaining solids settle. The wine develops balanced flavors and is tested for final gravity to confirm fermentation is complete.
How do you know when Rhubarb Strawberry Wine is ready to bottle?
Use a hydrometer to check that fermentation is complete by confirming the final gravity is stable over several days before bottling to ensure wine quality and stability.
What are the best storage conditions for bottled homemade wine?
Store bottles in a dark place at 55°F to 65°F with about 70% humidity. Keep bottles upright to preserve flavor and prevent sediment disturbance.
How long should Rhubarb Strawberry Wine be aged?
Aging for at least 6 months is recommended to let flavors meld, acidity soften, and aromas develop, resulting in a smooth and complex wine.
How should Rhubarb Strawberry Wine be served?
Serve chilled between 45°F and 55°F in white wine or medium tulip glasses. Pair with soft cheeses, light salads, grilled chicken, or fruity desserts for the best taste experience.
Can beginners make Rhubarb Strawberry Wine successfully?
Yes, the recipe and instructions are straightforward, making it accessible and rewarding for both beginners and experienced winemakers.