We absolutely love diving into homemade wines, and our Strawberry Rhubarb Wine Recipe is a standout favorite that brings the bright tang of rhubarb together with sweet strawberries for a refreshing twist. It’s a simple way to capture summer’s best flavors right in your kitchen, turning ordinary ingredients into something extraordinary.
This delightful brew draws from traditional fruit wine techniques, offering a fun project that impresses at gatherings or pairs perfectly with desserts. We’ve perfected it over years, and you’ll find it’s easier than you think to create your own batch.
Ingredients
In our Strawberry Rhubarb Wine recipe, we select the freshest ingredients to capture the tart rhubarb and sweet strawberry essence that defines this summer-inspired homemade wine. Below, we list the ingredients in the order they are typically prepared and used, ensuring precise measurements for a successful batch.
- Fresh strawberries: 2 pounds, hulled and sliced to release their juicy, vibrant red aroma.
- Fresh rhubarb: 1 pound, chopped into 1-inch pieces to enhance its crisp, tangy flavor.
- Granulated sugar: 4 cups, dissolved for fermentation to balance the natural acidity and promote a smooth, sweet profile.
- Water: 1 gallon, filtered to create the base that extracts flavors without impurities.
- Wine yeast: 1 packet (such as Lalvin EC-1118), activated to kickstart fermentation and develop complex notes.
- Lemon juice: ¼ cup, freshly squeezed for added acidity that brightens the wine’s taste and aids in preservation.
- Pectic enzyme: 1 teaspoon, added to clarify the mixture and prevent haze for a crystal-clear final product.
- Yeast nutrient: 1 tablespoon, included to support healthy fermentation and ensure robust flavor development.
| Aspect | Details |
|---|---|
| Yield | 1 gallon |
| Primary Fermentation Time | 4-6 weeks |
| Total Ingredients Weight | Approximately 3 pounds of fruit |
Equipment Needed
To craft our refreshing Strawberry Rhubarb Wine, we rely on essential equipment that supports safe fermentation and maintains quality. Below, we outline the key items in the order of their typical use, ensuring each piece contributes to a successful home winemaking process.
- Fermentation Vessel (e.g., 1-gallon glass carboy or food-grade plastic bucket): We start with this primary container to hold the fruit mixture and allow initial fermentation. It must be large enough for 1 gallon of liquid plus headspace to prevent overflow.
- Airlock and Stopper: This setup lets us seal the vessel while permitting CO2 escape during fermentation. We use it to avoid contamination and monitor activity, ensuring our wine develops its signature tangy-sweet profile without exposure to air.
- Siphon Tube or Racking Cane: For transferring the wine between vessels, we recommend a 5-foot food-grade tube. This tool helps us gently siphon liquid, leaving sediment behind and preserving the vibrant flavors of strawberries and rhubarb.
- Hydrometer: We employ this device to measure specific gravity, tracking sugar levels and fermentation progress. For instance, it helps us confirm when our wine reaches the desired alcohol content, typically around 10-12% for fruit wines.
- Funnel and Strainer: A wide-mouth funnel paired with a fine mesh strainer allows us to pour ingredients smoothly into the vessel. We use it early in the process to avoid spills and ensure even distribution of our fresh produce.
- Bottling Equipment (e.g., bottles, corks, and corker): Once fermentation is complete, we need sanitized glass bottles (about 5-6 for a 1-gallon batch) and a hand corker. This setup lets us seal the wine for aging, enhancing its fruity bouquet over time.
- Sanitizer and Cleaning Supplies: We always prioritize hygiene with a no-rinse sanitizer solution. Proper sanitation prevents unwanted bacteria, which could spoil our Strawberry Rhubarb Wine and affect its crisp, summer-fresh taste.
- Stirring Spoon and Thermometer: A long-handled spoon helps us mix ingredients thoroughly, while a digital thermometer ensures the mixture stays at the ideal 68-72°F for yeast activation. We use these tools together to promote even fermentation from the start.
| Equipment Item | Recommended Quantity | Key Specifications |
|---|---|---|
| Fermentation Vessel | 1 | 1-gallon capacity, glass or plastic |
| Airlock and Stopper | 1 set | Fits standard vessel opening |
| Siphon Tube or Racking Cane | 1 | 5 feet long, food-grade |
| Hydrometer | 1 | Measures specific gravity up to 1.120 |
| Funnel and Strainer | 1 each | Wide-mouth for ease of use |
| Bottling Equipment | 5-6 bottles, 1 corker | 750ml bottles with corks |
| Sanitizer | As needed | No-rinse formula for full batches |
| Stirring Spoon and Thermometer | 1 each | Heat-resistant, digital for accuracy |
Instructions
Now that we have gathered our fresh ingredients and essential equipment, let’s guide you through crafting our signature Strawberry Rhubarb Wine with confidence and ease. We will break down the process into clear, step-by-step actions to ensure a flavorful, homemade batch.
Prepare the Ingredients
Before fermentation begins, we prepare our fruits and other components to maximize their natural flavors. Start by washing 2 pounds of strawberries and 1 pound of rhubarb under cool water to remove any impurities, then hull and slice the strawberries into even pieces and chop the rhubarb into 1-inch segments for optimal extraction of their tart and sweet essences.
Follow these steps in order:
- In a large pot, combine the prepared strawberries and rhubarb with 1 gallon of filtered water and 4 cups of granulated sugar.
- Heat the mixture over medium heat, stirring constantly until the sugar fully dissolves, which should take about 10 minutes—enjoy the vibrant red hues and the fresh, tangy aroma that fills the kitchen.
- Once dissolved, remove the pot from heat and stir in ¼ cup of freshly squeezed lemon juice, 1 teaspoon of pectic enzyme, and 1 tablespoon of yeast nutrient to enhance clarity and fermentation.
- Let the mixture cool to room temperature, allowing the sweet-tart symphony of strawberry and rhubarb flavors to meld together.
Fermentation Process
With ingredients ready, we move to the fermentation stage, where the magic happens as sugars convert to alcohol. This process typically takes 4-6 weeks, and monitoring is key for developing the wine’s refreshing, summer-like profile.
Here’s how we proceed:
- Once cooled, transfer the mixture to a clean 1-gallon fermentation vessel, such as a glass carboy.
- Sprinkle in the packet of wine yeast, then seal the vessel with an airlock and stopper to allow gas escape while preventing contamination—watch for the first bubbles, signaling the start of fermentation within 24-48 hours.
- Store the vessel in a cool, dark place with a stable temperature between 65-75°F (18-24°C), and stir gently once daily for the first week to distribute flavors and encourage even fermentation.
- Use a hydrometer to track progress: Initially, the specific gravity should be around 1.090; monitor until it drops to 1.000 or lower, indicating fermentation completion—after about 4-6 weeks, the wine will develop its signature crisp, fruity notes.
For fermentation timelines, refer to the table below:
| Stage | Duration (Weeks) | Key Indicators |
|---|---|---|
| Primary Fermentation | 1-2 | Bubbles in airlock; fruity aromas emerge |
| Secondary Fermentation | 3-4 | Fewer bubbles; clearer liquid |
| Total Time | 4-6 | Specific gravity stabilizes |
Strain and Bottle
After fermentation, we strain and bottle the wine to clarify it and prepare for aging, preserving its bright strawberry and rhubarb essence for enjoyment. This final step ensures a smooth, polished finish.
- Using a siphon tube, carefully transfer the wine from the fermentation vessel to a clean container, leaving sediment behind—aim to minimize exposure to air to retain the wine’s fresh, vibrant flavors.
- Strain the wine through a fine mesh strainer or cheesecloth into sterilized bottles, which helps remove any remaining particles for a crystal-clear result.
- Seal the bottles with corks or caps, then store them in a cool, dark place for at least 2-3 months to age—over time, the flavors will mature into a harmonious blend of tart rhubarb and sweet strawberries.
- For best results, chill the bottled wine before serving, where its effervescent tang and deep red color will delight your senses.
Make-Ahead Instructions
In our experience crafting Strawberry Rhubarb Wine, planning ahead streamlines the process and ensures a smoother fermentation. We often prepare certain elements in advance to preserve the fresh, vibrant flavors of the strawberries and rhubarb while minimizing last-minute tasks. Below, we outline key make-ahead steps, focusing on ingredient prep and initial mixtures that can be handled up to 48 hours before starting fermentation.
Preparing Ingredients in Advance
To maintain the tart sweetness that defines our Strawberry Rhubarb Wine, we recommend prepping the fruits early. Here’s how:
- Wash and chop the produce: Begin by thoroughly washing 2 pounds of strawberries and 1 pound of rhubarb under cold water. Hull and slice the strawberries into even pieces, and chop the rhubarb into 1-inch segments. This step allows the flavors to meld slightly when stored, enhancing the wine’s natural tang.
- Store for freshness: Place the prepared strawberries and rhubarb in airtight containers or sealed plastic bags. Refrigerate them at 40°F (4°C) or below to prevent spoilage. We suggest using them within 24-48 hours for optimal taste, as rhubarb can lose its crispness over time.
Making the Sugar Syrup Ahead
The sugar solution forms the backbone of our Strawberry Rhubarb Wine, and preparing it in advance dissolves easily and saves time.
- Dissolve the sugar mixture: In a large pot, combine 4 cups of granulated sugar with 1 gallon of filtered water. Heat over medium until the sugar fully dissolves, then remove from heat and let it cool completely. Stir occasionally to ensure even dissolution.
- Cool and store: Once cooled to room temperature, transfer the syrup to a clean, sterilized container. Seal it tightly and refrigerate for up to 24 hours. This pre-made syrup allows us to focus on adding the fruits and other elements when we’re ready to ferment.
Activating Yeast Nutrient and Pectic Enzyme
For a successful fermentation in our Strawberry Rhubarb Wine, certain additives can be measured and mixed ahead to avoid delays.
- Mix the additives: In a small bowl, combine ¼ cup of freshly squeezed lemon juice, 1 teaspoon of pectic enzyme, and 1 tablespoon of yeast nutrient. This blend helps clarify the wine and promotes yeast activity.
- Refrigerate for readiness: Store this mixture in a sealed jar in the refrigerator for up to 12 hours. When it’s time to use it, simply stir it into the fruit mixture before transferring to the fermentation vessel.
| Step | Make-Ahead Time | Storage Notes |
|---|---|---|
| Fruit preparation | Up to 48 hours | Refrigerate in airtight containers |
| Sugar syrup creation | Up to 24 hours | Cool completely before refrigerating |
| Additives mixing | Up to 12 hours | Seal in a jar and chill |
Conclusion
We’ve loved crafting this Strawberry Rhubarb Wine for years, and it’s become a staple in our summer celebrations. It’s more than a recipe—it’s a rewarding way to capture fresh flavors and create something truly special.
As you bottle your batch, remember that patience brings out the best vibrancy and balance. We’re sure you’ll find joy in sharing it with friends, turning simple ingredients into memorable moments. Enjoy responsibly and let us know how your version turns out!
Frequently Asked Questions
What are the main ingredients for Strawberry Rhubarb Wine?
The key ingredients include 2 pounds of hulled and sliced strawberries, 1 pound of chopped rhubarb, 4 cups of granulated sugar, 1 gallon of filtered water, a packet of wine yeast, ¼ cup of lemon juice, 1 teaspoon of pectic enzyme, and 1 tablespoon of yeast nutrient. Using fresh produce ensures the best tangy-sweet flavor for this homemade summer wine.
How long does it take to make Strawberry Rhubarb Wine?
Primary fermentation takes 4-6 weeks, followed by straining and bottling. Allow 2-3 months for aging to develop full flavors. The entire process is straightforward and rewarding, making it a fun project from start to finish.
What equipment is needed for Strawberry Rhubarb Wine?
You’ll need a 1-gallon fermentation vessel (like a glass carboy), an airlock and stopper, a siphon tube, hydrometer, funnel, strainer, and bottling tools. Proper equipment ensures safe fermentation and helps achieve the wine’s vibrant taste—clean everything thoroughly for hygiene.
Can I prepare parts of the Strawberry Rhubarb Wine recipe in advance?
Yes, wash and chop fruits ahead, storing them in the refrigerator for up to a day. Make sugar syrup 24 hours early, and mix pectic enzyme with yeast nutrient in advance. This streamlines the process, preserving fresh flavors and reducing prep time on brewing day.
How do I bottle and store Strawberry Rhubarb Wine?
Siphon the wine into sterilized bottles after fermentation, strain out particles, and seal tightly. Age for 2-3 months in a cool, dark place. Chill before serving to enhance its effervescent tang—proper storage helps maintain quality and flavor for months.
Is Strawberry Rhubarb Wine recipe suitable for beginners?
Absolutely, it’s simpler than you might think. The article provides clear steps and precise measurements, making it accessible for newcomers. With fresh ingredients and basic equipment, you’ll create a delicious wine to impress friends, capturing summer’s essence effortlessly.