Rhubarb Wine

With lemons, oranges, and pineapples.

In this use, gelatin is a fining agent, something added to improve the clarity of the wine by removing sediment. You’d ordinarily remove it before bottling during the process of racking the wine, which is siphoning off and straining out sediments a few times.

But when you’re storing the wine in a jug, I’m not strictly sure that clarity is a major goal.

From the box of A.D. from Lutz, Florida, by way of Pennsylvania in the 1940s, and originating in Ohio in the 1920s.

Rhubarb Wine

Cut rhubarb.

10 lbs. sugar.
2 gallons of water.

Stir every day. Let stand 5 days, then strain; add 8 lbs. white sugar, juice and rind of 2 lemons, 2 oranges, and 1 pineapple. Let stand 4 days.

The second day, add 1/2 oz. of sheet gelatin. Let stand 5 days longer. Strain and put in jug but do not cork for 6 months.

One Comment

  1. How much rhubarb do you use

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