As I have inherited lots of rhubarb but no one really eats it I think I may do a Delilah and brew some fall-over juice. CAn I have some instructions suitable for a beginner before i plan that far ahead!

Thanks

Think I may have to make some rhubarb wine this year so recipes this way please Deli - we won't stick to it promise.

Icy now you're talking my language

Approx 4lbish Rhubarb
3 bags of sugar
1 gallon of boiling water
splash(appros 1/2 tsp) yeast
walnut sized piece of root ginger

cut rhubarb into small pieces pour over the water, add ginger, cover and leave for 4 days, stirring each day. Strain and add the sugar, sprinkle on the yeast and leave for another 2 days. Strain off put in demijohn and fit air-lock, put in a warmish place to ferment. This wine took ages to ferment, be careful not to bottle off too soon else the corks will be popping off all over the show

I use a sterilised bucket with a tea towel tied over the top for the fruit to go in and a piece of net curtain to strain off the liquid - all high tech stuff here

sorry Ady, hadn't realised you'd posted too else I wouldn't have been so rude not to have acknowledged you.....................flippin eck I can be polite too

I was reading that book Allotment Tales last night and he mentioned old guys on the lotties in Wiltshire I think used to dedicate whole plots to rhubarb just for their wine production Sounds like good advice Lilo

at home we have had a rhubarb plant for years, twas me hubbys precious rhubarb, i hated the stuff, so did the sprogs - then last year had a brain wave to make the wine and now i've got more rhubarb in at home and when clearing the lottie we found 4 rhubarb crowns

reckon I'm gonna have a rhubarb brewery on the go this year

I've been given two young plants so might join you

Oooohhh it's wonderful stuff!! Right off to go and do something very important.....

ok, we're gonna make some too
just to make absolutely sure,
we use 3 bags (or 6lbs ) sugar to 4lbs rhubarb? wow

we've never made owt but sloe gin before so any advice gratefully accepted!

roughly how many bottles will this make?
will this recipe fit in one demijon?
roughly how awful is the hangover likely to be?
dave and tara

yep Iknow it sounds alot but its correct, it needs loadsa sugar else it sould be very very very dry

the recipe is enough for 1 demijohn which equates to 6 bottles of vino - BUT - I never ever ever ever make 1 demijohn, I can fit about 12ib rhubarb in my bucket

never had a hangover with rhubarb wine - infact I've never had a hangover with homebrew now I think about itl,k55555555555555555555555555555 oops sorry the cat trod on the keyboardk........................but I've never managed to drink a whole bottle to meself in one night!!!!!!!!!!!!!!!!!!!!!

cool.........
you mean you lose consciousness halfway thru the bottle???

i'm gonna make me some of that!!

Tara xxx

aven't got a clue, you'd best ask Mr Delilah

OOoooooooo sorry delilah! You come in, make time to hand over a recipe then I neglect to come and say thanks to you and everyone else!!

So Delilah, and everyone else

Just one question - does it matetr what yeast or will any wine yeast do?

I seem to remember reading somewhere that a champagne yeast is the best for rhubarb - especially if you are planning on fermenting all the sugar out or you are making it sparkling.

Okay thanks for that, will give it a go. Does it matter if it is new or old rhubarb?

I found the newer tasted far better than the older, but I'm not that fussy!!!

snap

Lottie you will be pleased to know that my rhubarb is peeping through,

... but don't think I will be able to make wine this year, will I

why

WHOOHOOOOOO!!!
Cos I posted FL some rhubarb crowns last season, Lilo, and was worried in case it woudn't survive my wrapping technique!!!

but it has ... yippeeeeeeeee

... but I think it might be too ickle to pick in first season?

No it'll be fine!! I grew that from seed, and the first season, picked loads!!

seed ay I can hardly wait. Did it have a posh name?