Rhubarb wine part 2

After the rhubarb and sugar mixture had chance to stew for a couple of days in the fermenting bucket, it was time to work some magic on it, and start the process of turning it into wine. I whizzed the rhubarb and sugar with the hand blender until it was nice and pulpy. This then needed to be strained to separate the syrupy liquid.

Rummaging around in the pantry, I located the muslin straining cloth (aka an old net curtain, if we’re being specific), and poured the mixture in, to strain into a new container.

The liquid was then poured into a sterilised demijohn, to which I added 220ml white wine concentrate, one yeast sachet and a teaspoon of yeast nutrient. I then topped up the demijohn with warm (not hot) water, and fitted an airlock.

Surprised at how simple the whole process had been, and looking forward to sampling the results later in the year, I watched with anticipation. Within minutes, the airlock started to blob, meaning that the yeast was becoming active and the fermenting process had begun. It doesn’t look very tasty at the moment, but this should improve as the fermentation progresses.

Rhubarb wine

Rhubarb wine

Happy with that 🙂

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Rhubarb wine part 1

I know it’s been a while since I’ve posted, but it’s all been mega busy here at Chook Cottage. What, with finishing the book, juggling work, training for my 5k inflatable run (which, by the way I’m super excited about – what fun!) – AND tending the garden – time has been a tad stretched to say the least.

But… I’ve managed to grab a couple of minutes to tell you about our latest project. We have a rhubarb plant in the garden which, I have to say, has gone a bit bananas. All through the summer, we get a prolific supply of the stuff, and I’m always on the lookout for new ways to use it up.

Last year I made rhubarb gin (lovely!), rhubarb vodka (equally as yummy!), rhubarb jam, rhubarb and ginger chutney – as well as the usual crumbles and pies.

Rustling around the internet for some new ideas, I came across a recipe for rhubarb wine. Well, we like wine and we like rhubarb… what could possibly go wrong?

Gathering together our hit and miss collection of winemaking equipment, I located a fermenting bucket, an airlock and a demijohn. The demijohn is currently on the patio full of fairy lights, but that can soon be sorted.

Following the recipe, I put 1.5kg of rhubarb in the sterilised bucket, along with 1.3kg of sugar. This has to be left for three days, so that’s currently in the pantry stewing. Once that bit’s done I’ll have to mash it up to extract as much juice as I can, then strain it, ready for the exciting fermenting stage.

I’ll keep you informed!

Rhubarb vodka

Flavoured vodka isn’t all that common in the UK, so with the first crop of rhubarb ready in the plot, I decided to make my own. I made some last year, and it’s ridiculously simple for such a lovely end product.

Rhubarb vodka ingredients

 

You’ll need:
1 litre of vodka – any cheap stuff will do – but this was on offer this week
5 sticks of washed rhubarb
1 cup of sugar
Large Kilner jar

Chop up the rhubarb and add to the jar. Add the sugar and vodka and seal. Give it a good old shake to agitate, then pop it in a cupboard out of the way. Every now and then, give the jar a gentle shake to keep mixing the flavours.

Rhubarb vodka

Rhubarb vodka

In about 2 to 3 months, it will be ready. At that stage, drain the liquid through a sieve and decant back into the empty bottle (which you saved). You will be rewarded with a beautifully smooth, slightly syrupy, pink liqueur.

Lush!