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Does anybody have experience with this? CJJ Berry doesn't seem to think much of it (says it's good for blending, because the taste kind of disappears), but I want the rhubarb taste...

It makes an okay wine by itself but as the book says, it's actually better used to enhance the depth of flavour in other wines and eke out more expensive ingredients - I made a stunning rhubarb and raspberry wine last year. Raspberry by itself is a bit harsh for a wine but combined with the rhubarb it was nectar! Not sure how you would enhance the rhubarbness.

CJJ Berry, being a wine expert, always suggests a period of maturation for a wine. That's when the rhubarb taste disappears. So, drink it young and you'll still taste it (but it'll be very acidic!).

Well - how come Cairn o'Mohr make such phantastic rhubarb wine - not at all acidic, nor too sweet (and, incidentally, their raspberry wine is great, too)? Don't suppose they'd tell me their secret; but I do think that it's always reasonably young when they sell it. Seem to be able to get it only in season (i.e. later in the year).

Oh well, I think I'll just have to try and see. Raspberries I can get my hands on, too, so might try various combinations. Cheers for your input!

At a guess, I'd say that they're using precipitated chalk to reduce the acidity after fermentation. I had a quick look at their site (and yes - they do look impressive) and found that most of their wines are described as sweet or medium sweet (their rhubarb is medium sweet). That might explain how they can get away with such young wines - not that there's anything wrong with sweeter wines, but dry ones need longer to lose the more undesirable flavours.

Didn't know you could do that with chalk! I'm actually planning to pay their place a visit soon (they only do tours in July and August, and I have visitors coming soon who will simply have to be interested in this, too!). So that's one of the questions I'll have to ask.

I usually prefer dry wines, but find their medium sweet ones perfectly good to drink. Goes with the fruityness. And never a hangover.

OH has used some of the rhubarb from the plot to make a vodka drink she was told about.

600gms Rhubarb
300gms Sugar
1 litre of Vodka.

Chop, mix in a big jar, shake every few days for about 3 weeks. Strain and re bottle and chill, worth a try!

oh i made a great rhubarb wine. will fine the recipe for you later...

JR wrote:OH has used some of the rhubarb from the plot to make a vodka drink she was told about.

600gms Rhubarb
300gms Sugar
1 litre of Vodka.

Chop, mix in a big jar, shake every few days for about 3 weeks. Strain and re bottle and chill, worth a try!

Just wanted to point this out to you folks, we made this last year and found that it was a fantastic way to get started on very wet mornings - I must point out that we were camping and not driving - think of the warm glow that whisky give you and add the taste of rhubarb to it.

I also wanted to bump this up as was looking for the amounts needed!!! Just off to chop and shake!

Sarahx

We do the same with Gin and it's absolutely gorgeous too... but sod all the straining malarky we eat whatever bits fall in the glass - with the rhubarb gin, blackcurrant vodka, blueberry vodka etc I am most definitely getting my "5 a day"

Ok, question for all you knowledgeable people... How long do I leave my rhubarb wine bubbling away in its demijohn before I bottle it? and campden tablets... when do I add one?

Thanks