Exactly one year ago, tomorrow, I started my first ever batch of Saskatoon Berry Wine. Tonight I finally got around to trying a bottle for the first time!
Today I harvested lots of fresh rhubarb in order to make more wine and pies. The good cat Moth-Gractor helped me with the task. Later on, after starting a batch of rhubarb wine (my second of the season) I enjoyed a few sips of the Graham’s 2009 Late Bottled Vintage Port, which I had been meaning to review since Christmas.
Coming home to my parents’ juiciest ever crop of wild Saskatoon berries has inspired me to attempt my hand at turning them into wine.
Last summer, I made my first ever batch of rhubarb wine. Being only a 1 gallon batch, and expecting it to improve with age, I have tried to be patient before opening any bottles. Now that it is more than one year old, I think it time to share some tasting notes so that those of you who may be interested in following my recipe will know what to expect.
About a month after I had put the airlock on my jug of rhubarb wine, what was once a furious bubble had become less than one bubble per 3 minutes. I took that as a sign that the bottling stage was not far away.
While I have been experimenting with homebrew for a few years now, I had never made anything else of the fermented kind. That is finally changing, with my first batch of rhubarb wine sitting on the counter in a jug as we speak! Following is the recipe and method that I have followed so far in this exciting new adventure.