Strawberry Rhubarb Wine Recipe for Delicious Homemade Wine

Welcome to a delightful journey into homemade winemaking with our Strawberry Rhubarb Wine Recipe. This unique and refreshing wine combines the sweet, juicy essence of ripe strawberries with the tart, vibrant character of rhubarb, creating a perfectly balanced drink that’s both fruity and crisp.

Whether you’re an experienced winemaker or a curious beginner, this recipe is straightforward and rewarding, offering a taste of summer in every sip.

Rhubarb’s tangy punch paired with strawberry’s luscious sweetness results in a wine that’s incredibly aromatic and flavorful. Ideal for warm evenings, festive gatherings, or simply enjoying a glass of something special at home, this recipe will become a staple in your winemaking repertoire.

Get ready to ferment some magic with natural ingredients and a little patience!

Why You’ll Love This Recipe

This Strawberry Rhubarb Wine stands out because it captures the essence of two beloved fruits in one bottle. The balance of sweet and tart makes it incredibly versatile, perfect for both casual sipping and pairing with a variety of dishes.

Additionally, making your own wine at home is a rewarding hobby that connects you with the natural fermentation process. It’s economical, fun, and allows you to customize flavors to your liking.

Plus, this recipe uses fresh, seasonal fruit and simple ingredients, making it accessible even if you’re new to winemaking.

Once ready, this wine offers a crisp, lightly fruity taste that’s lower in alcohol than many store-bought wines, making it a pleasant choice for those who prefer a lighter drink. Cheers to homemade goodness!

Ingredients

• 3 lbs fresh strawberries, hulled and halved
• 2 lbs rhubarb stalks, chopped into 1-inch pieces
• 3 lbs granulated sugar
• 1 gallon water
• 2 tsp wine yeast (Lalvin EC-1118 or similar)
• 1 tsp yeast nutrient
• 1 Campden tablet (optional, for sterilization)
• 1 lemon, juiced

Equipment

• Primary fermentation vessel (5-gallon food-grade bucket or glass carboy)
• Secondary fermentation vessel (1-gallon glass carboy or jug)
• Airlock and bung to fit the secondary vessel
• Large pot for boiling water
• Fine mesh strainer or cheesecloth
• Hydrometer (optional, for measuring sugar content)
• Siphoning tube for transferring wine
• Sterilizing solution (such as Star San)
• Sanitized bottles and corks or caps for bottling

Instructions

1. Prepare the fruit: Wash the strawberries and rhubarb thoroughly. Hull and halve the strawberries; chop the rhubarb into 1-inch pieces.
2. Sanitize all equipment: Before starting, sanitize your fermentation vessels, utensils, and siphoning tube using a no-rinse sanitizer to prevent contamination.
3. Make the must: In a large pot, boil 1 gallon of water. Dissolve the sugar completely in the hot water. Pour the sugar water into the primary fermentation vessel.
4. Add fruit and lemon juice: Add the prepared strawberries, rhubarb, and the juice of one lemon to the sugar water in the fermentation vessel. Stir well to combine.
5. Crush the fruit: Using a sanitized potato masher or spoon, lightly crush the fruit to release their juices and flavors.
6. Add Campden tablet: If using, crush and add 1 Campden tablet to the mixture to kill off wild yeasts and bacteria. Stir, then cover the vessel with a clean cloth. Let it sit for 24 hours.
7. Add yeast and nutrient: After 24 hours, sprinkle the wine yeast and yeast nutrient over the must. Do not stir. Cover the vessel loosely with a cloth or lid to allow air circulation.
8. Primary fermentation: Stir the must daily, mashing the fruit gently and checking fermentation activity. After about 5-7 days, when bubbling slows down, strain the must through a fine mesh strainer or cheesecloth into the secondary fermentation vessel.
9. Attach airlock: Fit the airlock and bung onto the secondary vessel. Fill the airlock with water and place the vessel in a cool, dark place (65-75°F) to continue fermenting.
10. Secondary fermentation: Allow the wine to ferment for 4-6 weeks until fermentation fully stops (no bubbles in airlock). Use a hydrometer to confirm if desired.
11. Rack the wine: Carefully siphon the wine off the sediment into a clean vessel for aging. Avoid disturbing the sediment.
12. Aging: Age the wine for at least 3 months in a cool, dark place for optimal flavor development.
13. Bottle the wine: Once aged, siphon into sanitized bottles, cork or cap them, and store in a cool, dark place. Let the wine mature further if desired.

Tips & Variations

“Patience is key in winemaking! Allow your strawberry rhubarb wine to age well for a smoother, more complex flavor.”

• Adjust sweetness: Taste your wine before bottling. If you prefer a sweeter wine, you can add a small amount of sugar dissolved in water before bottling, but be careful as this can restart fermentation.
• Try different yeasts: Experiment with different wine yeasts for varying flavor profiles. Lalvin EC-1118 is a great all-rounder, but you might find others that suit your palate better.
• Fruit variations: Add a handful of raspberries or blackberries along with strawberries and rhubarb for a richer berry flavor.
• Use frozen fruit: If fresh fruit is out of season, frozen strawberries and rhubarb work well too, just thaw before use.
• Carbonation option: For a sparkling version, bottle the wine with a little priming sugar and cap tightly. Let it carbonate for 1-2 weeks in a warm place but be cautious of bottle pressure.

Nutrition Facts

Serving Suggestions

Strawberry rhubarb wine shines when served chilled, making it a refreshing choice for warm weather or outdoor events. Pour it into a large wine glass to enjoy its delicate aromas fully.

This wine pairs wonderfully with light desserts like lemon tarts, shortbread cookies, or fresh fruit salads. It also complements creamy cheeses such as brie or goat cheese, offering a delightful balance of flavors.

For a fun twist, use it as a base for a summer sangria with added fresh berries, mint leaves, and a splash of sparkling water for fizz.

Conclusion

Making your own strawberry rhubarb wine is a rewarding experience that combines creativity, patience, and a love for natural flavors. This recipe captures the delightful harmony of sweet strawberries and tart rhubarb, resulting in a refreshing wine that’s perfect for many occasions.

Whether you’re a seasoned winemaker or a curious beginner, this recipe guides you through each step with simplicity and clarity. With just a few ingredients and some time, you’ll craft a delicious homemade wine that’s sure to impress family and friends.

Don’t forget to explore more delicious homemade recipes like Afghan Vegetarian Pulao Recipe Easy and Delicious Guide, Vegan Recipes No Tofu: Delicious Plant-Based Meals, and Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas to expand your culinary repertoire.

Cheers to crafting your own exquisite strawberry rhubarb wine—sip, savor, and enjoy the fruits of your labor!

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