Strawberry rhubarb wine is a delightful way to capture the vibrant flavors of summer in a bottle. This homemade wine blends the sweet juiciness of strawberries with the tart zing of rhubarb, creating a balanced and refreshing drink that’s perfect for any occasion. Whether you’re a seasoned winemaker or trying your hand at fermentation for the first time, this recipe is approachable and rewarding.
We love how this wine showcases the natural fruitiness and subtle acidity that makes strawberry rhubarb such a beloved pairing. With just a few simple ingredients and some patience, you can craft a unique vintage that’s both flavorful and aromatic. Let’s dive into making a batch of strawberry rhubarb wine that will impress friends and elevate your homemade wine collection.
Ingredients
To craft our strawberry rhubarb wine, we start with fresh, high-quality ingredients that bring balance to the flavor profile. Here is the list of essential ingredients you’ll need to make a delicious batch of this homemade wine:
- 4 pounds fresh strawberries, hulled and washed
- 3 pounds rhubarb stalks, cleaned and chopped into 1-inch pieces
- 2.5 pounds granulated sugar (adjust for sweetness preference)
- 1 gallon purified water
- 2 teaspoons wine yeast (Lalvin EC-1118 or equivalent for fruit wines)
- 1 teaspoon yeast nutrient (optional but recommended for fermentation)
- 1 Campden tablet (crushed, to sanitize the must against wild yeast and bacteria)
We recommend using ripe strawberries with vibrant color and tart rhubarb for a perfect balance. The ratios of fruit to sugar are crucial for achieving the right alcohol content and flavor intensity in the final product.
| Ingredient | Quantity | Preparation Notes |
|---|---|---|
| Strawberries | 4 pounds | Hulled and washed |
| Rhubarb stalks | 3 pounds | Chopped into 1-inch pieces |
| Granulated sugar | 2.5 pounds | Adjust to taste |
| Purified water | 1 gallon | Room temperature |
| Wine yeast | 2 teaspoons | Lalvin EC-1118 recommended |
| Yeast nutrient | 1 teaspoon (optional) | Enhances fermentation |
| Campden tablet | 1 tablet | Crushed, for must sterilization |
Each of these ingredients plays a role in creating the balanced acidity and fruity aroma distinctive of strawberry rhubarb wine. Be sure to measure precisely and prepare fruits properly for optimal results.
Equipment Needed
To craft our strawberry rhubarb wine perfectly, having the right equipment is crucial. This ensures precise fermentation and a clean, professional finish. Here’s what we need to gather before starting:
- Primary Fermentation Vessel: A large food-grade plastic bucket or glass carboy, with at least 2-gallon capacity, to hold the fruit, sugar, and liquid during the initial fermentation stage.
- Secondary Fermentation Vessel: A 1-gallon glass carboy or demijohn, for transferring the wine after the primary fermentation to clarify and mature.
- Airlock and Stopper: To fit the secondary fermenter, allowing gases to escape while keeping out oxygen and contaminants. This preserves wine quality and prevents spoilage.
- Hydrometer: Essential to measure specific gravity. It helps us monitor sugar levels and alcohol potential during fermentation.
- Sanitizer Solution: We must sterilize every tool and container to avoid wild bacteria or yeast contamination.
- Siphoning Tube: A flexible food-grade tube to transfer the wine between vessels without disturbing sediment.
- Large Spoon or Fermentation Paddle: Non-reactive (plastic or stainless steel) to stir ingredients without contamination.
- Straining Bag: To hold rhubarb and strawberry pulp during fermentation, making it easier to remove solids.
- Thermometer: To monitor temperature in the fermentation environment, ideal range between 65°F to 75°F.
- Bottling Equipment: Funnel, sterilized bottles, corks or caps, and a corker or capper for sealing the finished wine.
Equipment Summary Table
| Equipment | Purpose | Notes |
|---|---|---|
| Primary Fermentation Vessel | Holds initial mixture for fermentation | 2+ gallon food-grade container |
| Secondary Fermentation Vessel | Clarifies and matures wine post-primary | 1-gallon glass carboy preferred |
| Airlock and Stopper | Allows gas to escape, prevents oxygen entry | Fits secondary fermenter |
| Hydrometer | Measures sugar content and alcohol potential | Precision tool |
| Sanitizer Solution | Sterilizes all equipment | Avoid contamination |
| Siphoning Tube | Transfers liquid without sediment disturbance | Food-grade flexible tube |
| Stirring Spoon/Paddle | Mixes ingredients | Non-reactive material |
| Straining Bag | Contains fruit pulp during fermentation | Makes removal easy |
| Thermometer | Monitors fermentation temperature | Optimal 65°F to 75°F |
| Bottling Equipment | Packages finished wine | Includes funnel, bottles, corks |
By assembling this specialized equipment, our strawberry rhubarb wine process will run smoothly and safely, ensuring optimal flavor development and a clean fermentation. Each piece plays a vital role in turning fresh strawberries and rhubarb into a refined handcrafted vintage we can proudly share.
Preparing the Fruit
Properly preparing the fruit is essential to unlock the full flavor potential of our Strawberry Rhubarb Wine. By carefully washing and cutting the strawberries and rhubarb, we set the stage for a clean fermentation and a rich, balanced taste.
Washing and Cutting Strawberries
We start by rinsing 4 pounds of fresh strawberries under cool, running water to remove dirt and impurities. Avoid soaking them, as excess water can dilute the juice and affect fermentation. After washing, carefully remove the green leafy tops using a paring knife or your fingers. Then, cut the strawberries into halves or quarters depending on their size to expose more surface area for fermentation.
| Step | Details |
|---|---|
| Rinse | Use cool, running water |
| Remove tops | Hull strawberries by hand or knife |
| Chop | Halve or quarter large berries |
| Avoid soaking | Prevent dilution of juice |
This process maximizes juice extraction. The smaller pieces also enable better contact with yeast, enhancing the fruit’s natural sweetness and aroma during fermentation.
Preparing Rhubarb Stalks
For the 3 pounds of rhubarb stalks, we first trim off any leaves, as they contain toxins that should not be included. Cut the stalks into 1-inch pieces to balance between easy handling and optimal juice release. Rinse the pieces briefly under cold water to clear away any dust or residue.
| Step | Details |
|---|---|
| Remove leaves | Discard all leaves carefully |
| Trim ends | Cut off any dry or tough ends |
| Cut stalks | Slice into 1-inch pieces |
| Rinse | Briefly under cold running water |
By prepping the rhubarb this way, we maintain its vibrant tartness which harmonizes beautifully with the sweetness of the strawberries. This step ensures our wine will carry the characteristic bright acidity and complexity that define a classic strawberry rhubarb flavor profile.
Tip: Always use fresh, firm rhubarb stalks and ripe, fragrant strawberries to achieve the best balance in our homemade wine.
Making the Wine
Now that we have prepared our ingredients and equipment, it is time to dive into making the strawberry rhubarb wine. This process transforms fresh fruit into a vibrant handcrafted beverage through careful fermentation stages.
Primary Fermentation
We start by combining the key components to kick off the fermentation. Follow these precise steps:
- Place the 4 pounds of hulled, halved strawberries and 3 pounds of 1-inch chopped rhubarb stalks into the sanitized primary fermentation vessel.
- Dissolve the 2.5 pounds of granulated sugar in 1 gallon of purified water heated to about 70°F (21°C). Pour this sugar water over the fruit in the vessel.
- Add the 1 crushed Campden tablet immediately to sanitize the must and prevent wild yeast or bacteria contamination.
- Cover the vessel with a clean cloth and let it sit for 24 hours. This resting phase allows the Campden tablet to work.
- After 24 hours, sprinkle the 2 teaspoons of wine yeast and 1 teaspoon of yeast nutrient evenly over the mixture. Do not stir at this point.
- Stir gently after an hour to mix the yeast and nutrient thoroughly into the must.
- Cover the vessel securely with its lid and airlock installed to allow gases to escape during fermentation.
- Keep the fermenting must at a consistent temperature between 65°F and 75°F (18°C – 24°C).
- Stir the must once daily to encourage even fermentation and maximize juice extraction.
- Primary fermentation typically takes 5 to 7 days. You’ll notice bubbling and a change in aroma as sugar converts to alcohol.
| Step | Ingredient/Action | Temperature | Time |
|---|---|---|---|
| Add fruit and sugar | Strawberries, rhubarb, sugar in water | 70°F (21°C) | Immediate |
| Add Campden tablet | Sterilization | Room temp | 24 hours rest |
| Add yeast & nutrient | Start fermentation | 65°F – 75°F (18-24°C) | 5-7 days |
| Stirring | Once daily | Consistent temp | Throughout primary fermentation |
Secondary Fermentation
After primary fermentation, the wine needs clarity and flavor refinement. Here’s how we proceed:
- Strain the fermented mixture through a sanitized straining bag or cheesecloth into the secondary fermentation vessel to separate solids from the liquid.
- Attach the airlock and stopper securely to the secondary vessel.
- Store the vessel in a dark, cool place maintaining a temperature of around 60°F to 70°F (15°C – 21°C) to allow slow fermentation and maturation.
- Allow the wine to ferment and clarify for 4 to 6 weeks. This period helps sediment settle and flavors meld.
- Check periodically to ensure the airlock bubbles slow down, signaling the end of active fermentation.
- Once fermentation completes, rack the wine by siphoning it off the sediment into a clean vessel to avoid off-flavors.
- Repeat racking every 3 to 4 weeks until the wine appears clear with no more sediment forming.
| Phase | Action | Temperature | Duration |
|---|---|---|---|
| Transfer & strain | Remove solids from must | Room temp | Immediate |
| Slow fermentation | Secondary fermentation & maturation | 60°F – 70°F (15-21°C) | 4-6 weeks |
| Racking | Remove sediment periodically | Consistent temp | Every 3-4 weeks |
By following these precise fermentation phases, we ensure our strawberry rhubarb wine develops rich fruity aromas, balanced acidity, and a beautifully clear finish.
Bottling and Aging
Once our strawberry rhubarb wine has completed secondary fermentation and the sediment has settled, it’s time to prepare for bottling and aging. These steps are crucial for developing a refined flavor and achieving the perfect clarity.
Bottling Steps
- Sanitize Bottles and Equipment
Before bottling, we must thoroughly sanitize all bottles, corks, and siphoning tools using a suitable sanitizer solution. This prevents contamination and off-flavors.
- Prepare for Siphoning
Carefully siphon the wine from the secondary fermenter into clean bottles, leaving behind any sediment at the bottom. Avoid splashing to maintain clarity and oxygen exposure minimal.
- Fill Bottles Properly
Fill each bottle leaving about 1 inch of headspace below the cork. This space helps the wine breathe slightly during aging while avoiding oxidation.
- Seal Bottles
Insert corks tightly with a corker or use screw caps depending on your preference. Ensure a secure seal to prevent air from entering.
| Step Number | Action | Purpose |
|---|---|---|
| 1 | Sanitize bottles & tools | Prevent contamination |
| 2 | Siphon wine gently | Avoid sediment & oxygen exposure |
| 3 | Fill with 1 inch headspace | Allow slight breathing |
| 4 | Seal tightly | Maintain wine quality |
Aging Guidelines
- Duration: Our strawberry rhubarb wine benefits from aging 3 to 6 months in a cool dark place at a stable temperature between 55°F and 65°F (13°C – 18°C).
- Purpose of Aging
Aging mellows the vibrant fruit acidity and blends flavors harmoniously. The tartness of rhubarb softens, while the sweet aroma of strawberries deepens, producing a smooth and balanced profile.
- Storage Tips
Store bottles horizontally to keep corks moist, maintaining an airtight seal. Avoid temperature fluctuations and direct sunlight to preserve color and taste.
Monitoring During Aging
- Periodic Checks
Every month, inspect bottles for any signs of leakage, sediment cloudiness, or unpleasant odors.
- Patience Rewards
The longer we patiently age our wine within recommended parameters, the richer and more nuanced the strawberry rhubarb wine flavor becomes.
By following these meticulous bottling and aging practices we ensure a handcrafted vintage that showcases the perfect harmony of fresh strawberries and tart rhubarb with clean clarity and fine aroma.
Serving Suggestions
To fully enjoy our Strawberry Rhubarb Wine, proper serving methods enhance its bright flavors and balanced acidity. Here are some expert Serving Suggestions to elevate your tasting experience.
Ideal Serving Temperature
Serve the wine chilled between 50°F and 55°F (10°C to 13°C) to highlight its fruity aroma and crisp finish. Too cold masks complexity, too warm intensifies tartness.
| Temperature Range | Effect |
|---|---|
| 50°F to 55°F | Balanced flavor, bright acidity showcased |
| Below 45°F | Flavors muted, wine feels flat |
| Above 60°F | Tartness intensified, fruit notes overwhelmed |
Glassware Recommendation
Use a white wine glass or a tulip-shaped glass to concentrate the bouquet and direct the wine to the palate, balancing sweetness with rhubarb tartness. The narrow rim enhances aroma retention.
Food Pairing Ideas
Our Strawberry Rhubarb Wine pairs wonderfully with light and fresh dishes:
- Creamy cheeses like Brie or Camembert
- Grilled chicken with citrus glaze
- Fresh summer salads with goat cheese and nuts
- Dessert pairings such as shortbread cookies or a strawberry-rhubarb tart
Serving Tips
- Decant the wine 15 minutes before serving to allow flavors to open up.
- Avoid overly spicy or heavy dishes that overpower the wine’s delicate profile.
- Garnish your serving glass with a fresh strawberry or thin rhubarb slice for a festive touch.
“Serving Strawberry Rhubarb Wine correctly unlocks its vibrant character, turning every sip into a memorable celebration of summer’s best flavors.”
Summary Table of Serving Essentials
| Aspect | Recommendation | Purpose |
|---|---|---|
| Temperature | 50°F to 55°F (10°C to 13°C) | Balance fruit aroma and acidity |
| Glassware | White wine glass or tulip-shaped glass | Enhance aroma capture and taste delivery |
| Food Pairings | Creamy cheeses, grilled chicken, salads | Complement wine’s sweet-tart profile |
| Serving Preparation | Decant 15 minutes prior | Allow wine flavors to fully develop |
By following these serving suggestions, we ensure our Strawberry Rhubarb Wine shines in every gathering, enhancing both flavor and enjoyment.
Tips for Best Results
To achieve the best results with our Strawberry Rhubarb Wine Recipe, we must pay attention to specific steps and details throughout the winemaking process.
Use Ripe and Fresh Fruit
Always start with ripe strawberries and fresh, crisp rhubarb stalks. Overripe or underripe fruit can affect the balance of sweetness and tartness. Fresh fruit ensures vibrant flavor and aroma.
Maintain Strict Sanitation
Sanitize all equipment thoroughly before and after use. This step prevents contamination and off-flavors during fermentation. Remember:
“Cleanliness is next to winemaking perfection.”
Monitor Temperature Precisely
Fermentation thrives between 65°F and 75°F. Too low, and fermentation slows; too high, and flavors become harsh. Use a thermometer and keep the fermentation vessel in a stable temperature environment.
Stir Daily During Primary Fermentation
During the first 5 to 7 days, stirring the must daily aerates the mixture and keeps the fruit’s natural flavors well distributed. This practice promotes a healthy yeast activity and consistent fermentation.
Use a Hydrometer to Track Progress
Tracking specific gravity gives us insight into fermentation progress and expected alcohol content. Here’s a useful guide:
| Stage | Specific Gravity (SG) | Notes |
|---|---|---|
| Initial Must | 1.080 – 1.100 | Indicates sugar level |
| Mid Fermentation | 1.020 – 1.030 | Active fermentation |
| Completion of Fermentation | 0.990 – 1.000 | Fermentation finished |
Rack the Wine Carefully
When transferring to secondary fermentation, avoid disturbing the sediment. Racking improves clarity and flavor by separating the wine from dead yeast and impurities.
Use Yeast Nutrient and Campden Tablet Exactly as Specified
Add yeast nutrient to support fermentation and Campden tablet to sanitize must before pitching yeast. Over or under dosing can unbalance fermentation or lead to spoilage.
Store Wine in a Dark, Cool Place for Aging
Keep the bottled wine at 55°F – 60°F in a dark area to allow flavor melding and acidity mellowing. Avoid temperature swings that can stress the wine.
Check Bottles Periodically
Inspect corks for leaks or damage and look for any sediment buildup suggesting secondary fermentation in the bottle. This vigilance preserves wine quality over aging.
Serve at the Optimal Temperature
Serve Strawberry Rhubarb Wine chilled between 50°F and 55°F to enhance its bouquet and the sweet-tart balance. Using tulip-shaped or white wine glasses concentrates aroma.
By following these detailed Tips for Best Results, we ensure our homemade strawberry rhubarb wine will have a clean finish, vibrant fruit aroma, and balanced taste perfect for any occasion.
Conclusion
Crafting strawberry rhubarb wine is a rewarding journey that brings the vibrant flavors of summer right to our glass. With attention to detail and patience throughout the process, we can create a unique vintage that stands out in any collection. This wine not only delights the palate but also offers a sense of accomplishment that comes from making something truly special at home.
By following the steps carefully and respecting the nuances of fermentation and aging, we ensure a final product that’s balanced, aromatic, and refreshing. Whether sharing with friends or savoring on our own, this homemade wine captures the perfect harmony of sweet and tart in every sip.
Frequently Asked Questions
What ingredients are needed to make strawberry rhubarb wine?
You need fresh strawberries, rhubarb stalks, granulated sugar, purified water, wine yeast, yeast nutrient, and a crushed Campden tablet. Using ripe, high-quality fruit and exact measurements ensures the right balance of flavor and alcohol.
What equipment is essential for making homemade wine?
Key equipment includes fermentation vessels, airlocks, hydrometers, and bottling supplies. These tools help maintain clean fermentation, accurate monitoring, and proper bottling for the best results.
How should I prepare the fruit before fermentation?
Wash and cut strawberries and rhubarb into pieces to release their flavor fully. Proper preparation is important to achieve the classic bright acidity and complexity of strawberry rhubarb wine.
How long does the primary fermentation take?
Primary fermentation lasts about 5 to 7 days. During this time, stir the mixture daily to aerate it and help the yeast work effectively.
What is secondary fermentation and how long does it last?
Secondary fermentation is when the wine is strained for clarity and flavor refinement. It usually takes 4 to 6 weeks and involves racking to improve taste and reduce sediment.
What steps are involved in bottling strawberry rhubarb wine?
Sanitize all bottles and equipment, siphon wine carefully to avoid sediment, fill bottles with proper headspace, and seal them securely. Proper bottling preserves flavor and prevents spoilage.
How long should strawberry rhubarb wine be aged?
Age the wine for 3 to 6 months in a cool, dark place (55°F to 60°F). This allows the acidity to mellow and flavors to blend for a smooth, balanced taste.
What is the ideal serving temperature for strawberry rhubarb wine?
Serve chilled between 50°F and 55°F to enhance fruity aroma and balanced acidity. Avoid serving too cold or too warm to preserve flavor.
What food pairs well with strawberry rhubarb wine?
Pair it with creamy cheeses, grilled chicken, fresh salads, and light desserts. These foods complement the wine’s sweet-tart flavor profile nicely.
What are important tips for successful fermentation?
Use ripe fruit, maintain sanitation, keep fermentation temperature between 65°F and 75°F, stir daily during primary fermentation, and monitor progress with a hydrometer for best results.