Rhubarb wine has a uniquely sharp, tart character that's unlike any grape or berry wine, when made well, it tastes unmistakably like rhubarb, with enough acidity to keep it lively and enough sugar to balance. The challenge is that rhubarb is extremely high in oxalic acid, which means you need to add more sugar than other fruit wines to balance the tartness, and the natural flavor is assertive enough to dominate even at lower fruit additions.
Recipe: Rhubarb Wine (1 gallon)
| Ingredient | Amount | Notes |
|---|---|---|
| Rhubarb stalks | 3.5 lbs | Stalks only, leaves are toxic (oxalic acid) |
| Sugar | 2–2.5 lbs | Rhubarb is very tart; higher sugar than most fruit wines |
| Filtered water | To 1 gallon | , |
| Pectic enzyme | 1/2 tsp | Breaks down cell walls, reduces haze |
| Potassium metabisulfite | 1/4 tsp | 24 hours before yeast |
| Lalvin 71B yeast | 1/4 packet | Softens malic acid, preserves fruit character |
| Yeast nutrient | 1/4 tsp | , |
Process
- Wash and chop rhubarb stalks into 1-inch pieces. Never use leaves, they contain toxic levels of oxalic acid.
- Place rhubarb in a nylon straining bag in your fermentation bucket. Pour 1 quart of boiling water over rhubarb and let steep 20 minutes (softens stalks and extracts juice without cooking out aromatics).
- When cooled to room temperature, squeeze and remove the bag. Add remaining cold water to reach 1 gallon.
- Add sugar and stir until dissolved. Check OG (target 1.085–1.095). Add potassium metabisulfite, cover, wait 24 hours.
- Add pectic enzyme, wait 12 hours, then pitch 71B yeast with nutrients.
- Ferment at 65–70°F/18–21°C for 14–21 days. Rack when clear and gravity stabilizes below 1.005.
- Age 4–6 months minimum before bottling. The harsh early acidity mellows significantly with time.
Adjusting the balance
Rhubarb wine's natural tartness can be softened without losing character. After fermentation finishes, taste and adjust: if too sharp, add calcium carbonate (0.5–1 g/L, dissolved in water) to reduce perceived acidity. If too thin, back-sweeten to FG 1.010–1.015 after stabilizing with potassium sorbate. Lalvin 71B partially metabolizes malic acid during fermentation, which is why it's the right yeast choice here, it slightly softens the harsh rhubarb acidity without losing the distinctive flavor. I've found that pairing rhubarb with strawberry (1 lb strawberries per 3.5 lbs rhubarb) rounds out the character significantly, adding a berry complexity that complements the tart rhubarb note. The University of Wisconsin fruit wine guide covers acid balance and sugar calculations for high-acid fruit wines including rhubarb.
Common Questions
Can I use frozen rhubarb instead of fresh?
Yes, frozen rhubarb works well and is available year-round, making it practical for off-season brewing. Freeze-thaw breaks down the cell walls and releases more juice than fresh chopped rhubarb, which can improve color extraction and flavor intensity. Thaw completely before use and include all the released juice. The yield may be slightly higher (more liquid per pound) so you may need slightly less water to reach your target volume. Frozen rhubarb from grocery stores is the same variety as fresh and produces identical wine quality.
My rhubarb wine smells and tastes like paint stripper when young. Is it ruined?
Not ruined, this is almost always acetaldehyde (green, harsh, solvent-like) from young, incompletely conditioned wine. Rhubarb wine in particular tends to have raw, harsh character in the first few months due to the high acidity interacting with young fermentation compounds. Rack the wine off the lees, add a fresh Campden tablet (0.25 g potassium metabisulfite per gallon), seal with an airlock, and leave it for 3 more months. The harsh character in most rhubarb wines at 1–2 months is completely normal and resolves with patience. If the paint stripper smell persists past 9 months, you may have significant acetaldehyde from mild oxidation, increase SO₂ levels and ensure no air exposure.
When is rhubarb in season for harvesting?
Rhubarb is available fresh from late April through June in most temperate climates, with peak harvest in May–June when stalks are thick and deeply colored. The second flush in late summer (August) tends to be more fibrous and lower-quality for wine. For home winemakers without a garden, late spring farmers markets and some grocery stores carry it fresh. Bulk frozen rhubarb is available from restaurant supply stores and some wholesale grocers year-round and is the most practical option for consistent access regardless of season.