Let the syrup macerate. Stir at least once a day to ensure that the sugar dissolves.
After 3 to 7 days, separate the syrup from the rhubarb with the nylon filter. Pour the syrup into a large saucepan.
Place the rhubarb pieces back in the jar and cover with 8 cups of water. Stir to extract as much syrup as possible.
Strain again while pouring into the saucepan.
Heat the syrup over medium-high heat, then remove from heat as soon as it starts to boil.
Add the black tea to the syrup. Let it infuse for about 10 minutes, then remove the tea bags.
Use the rhubarb pieces to make jam, pie, or muffins. No waste! 😁
Sanitizing the Equipment
Add the sanitizer to the carboy.
Fill the carboy with cold water up to the brim.
Leave for at least 2 minutes.
During this time, clean and rinse your sink, then secure the plug.
Pour the contents of the carboy into the sink.
Soak the equipment you are about to use, pierced lid, auto siphon, funnel, hydrometer, small bowl, spoon, and airlock.
Allow the product to work for at least 2 minutes.
Empty the water and let the equipment drain without rinsing.
Preparation of the Wort
In a small bowl, dissolve the yeast in ¼ cup of warm water. Stir gently with a sanitized spoon and let it sit.
Feel the saucepan that contains the rhubarb syrup. If the edges of the saucepan are too hot to touch, wait. The goal is to be below 105°F (40°C).
Add the yeast and yeast nutrient to the saucepan. Mix well with the spoon.
Pour the liquid into the carboy with the funnel.
Top up with water until 2 inches (5 cm) from the rim.
Dip the hydrometer into the carboy. Note the result, which should be around 1.075. If it is higher or lower, the final alcohol level will change.
Put the pierced lid on the carboy. Push the auto siphon tube into the hole. Place the other end of the tube in a glass filled with water.
Fermenting the Rhubarb Wine
Ferment for 5 days at room temperature, out of direct sunlight. The fermentation will be very active!
Replace the auto siphon tube with the airlock.
Fill the airlock with water up to the line.
Ferment for 3 more weeks (1 month total), or until there are no more bubbles in the airlock. You can also age the rhubarb wine for several months in a carboy.
Bottling
Sanitize the bottles, auto siphon, and hydrometer.
Measure the gravity of the rhubarb wine with the hydrometer. Note the result, which should be around 0.998. If the gravity is higher than 1.005, let it ferment for a few more weeks.
If desired, add 1 tsp. of white sugar to each 750ml bottle to make a sparkling rhubarb wine.
Using the auto siphon, transfer the rhubarb wine to the bottles. Fill up to 1 inch from the rim. Be careful not to draw the deposits from the bottom of the carboy with the auto siphon.
Close the bottles and let them stand for at least 2 weeks in a cool place sheltered from light.
Notes
Rhubarb wine can be drunk as is but is even better when aged for at least 6 months. Leave the bottles tightly closed in a cool place.
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