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.
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.