How long does this rhubarb wine take?

Allow about half a year (roughly 180 days) from setting the wine to it being ready. The work itself is short, but fermentation and maturation take up most of the time.

What is the difference between the two variants in the recipe?

The first uses 16 kg rhubarb stalks, 40 l water, 12 kg sugar, and 1 kg raisins. The second has less sugar (10 kg) and instead adds 6 lemons, which give a fresher tartness.

The recipe refers to Rhubarb Wine I – that is, the same method as there. This recipe gives only the changed proportions.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), page 621, in the chapter on fruit wine and berry wine. The quantity yields about 40 servings/liters.

Rhubarb Wine II

Name: Rhubarb Wine II
Prep time: 2 h 30 min
Cook time: 4317 h 30 min
Total time: 4320 h
Yield: 40 servings
Cuisine: Norwegian
Ingredients: 16 kg rhubarb stalks; 40 l water (divided into two extractions); 12 kg sugar (or 10 kg if lemons are used); 1 kg raisins; 6 pcs lemons (only in variant two)

Variant II of Erken's rhubarb wine: 16 kg rhubarb stalks, 40 l water, 10–12 kg sugar, and 1 kg raisins, optionally with 6 lemons; same method as Rhubarb Wine I.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 621 (falt i det fri)

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About the dish

A somewhat simpler and less sweet variant of the rhubarb wine, with lemons as a fresh addition in the second version. The method is the same as in Rhubarb Wine I.

How to make it

1
Prepare the ingredients
Wash, dry, and cut the rhubarb stalks small. Rinse and chop the raisins coarsely.
2
Extraction
Put the stalks and raisins in a clean tub, pour over half the water, and let stand in a warm place for 14 days with daily stirring. Strain off the juice, pour the rest of the water over the mass, and let stand 4 days before it is strained off and mixed with the first juice.
3
Sugar and lemon
Dissolve the sugar in the juice. If you use the lemon variant, add the juice and thin zest of 6 lemons together with 10 kg sugar.
4
Fermentation and aging
Strain everything into a cask or carboy, let ferment in a warm place with daily stirring, top up as needed, and let the wine lie in a cold place until around Christmas before it is racked off into a new container.

Changes from the original

The quantities are kept; the recipe is written out with reference to the method in Rhubarb Wine I, and the lemon variant is listed as an optional addition.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 621) → 1949 (korrekturlest, s. 748)~98% av teksten endretfjernetlagt til

16 Rabarbra vin I. 15 kg. ~~stilker 40 l. vand 12~~ rabarbrastilker steinbergergjær 50 1. vann 14 kg. sukker 20 gr. hvit gelatin skall av 3 appelsiner. Stilkene vaskes, tørkes og skjæres smått op (flekkes ikke), legges i en trebalje, overhelles med 25 1. vann. Baljen må ikke være mere enn ¾ fylt, da stilkene eser under gjæringen. Den settes til gjæring på et litt varmt sted, tildekkes godt og røres ordentlig op med en slev dag lig i 14 dager; saftensiles av i en annen balje, 25 andre liter vann tilsettes stilkene og behandles på den samme måte i 4 dager, hvorpå det siles op og blandes med det øvrige. Sukkeret, helst halv parten brun havana og halv parten lys farin, opløses i ra barbrasaften. Alt siles på an keret, dette legges på et lunt sted for å gjære; rør i det hver dag med en stokk for å påskynde gjæringen. Gela tinen, som opløses i 1 ~~kg. rosiner~~ del. varmt vann og det støtte ap pelsinskall, has på ankeret efter 8 dagers forløp. Efter 3 å 4 ukers tid, når susen ta per sig, tilsettes inntil 5 1. vann. Spunset slåes godt i, ankeret bæres i kjelleren, lig ger urørt til henimot jul, tap pes så over på en annen ballong eller ~~16 kg. stilker 40 l. vand 10 kg. sukker 1 kg. rosiner 6 citroner. Fremgangsmaaten som~~ anker ved I. hjelp av hevert. Sett ballongen med en gang litt høit i kjelleren; skål den flyttes, blir vinen ikke klar. NB. For farvens skyld kan man røre ½ kg. farin på tørr panne til det er pent brunt, til sette ½ 1. kokende vann; suk keret avkjøles og siles på an keret.

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Frequently asked questions

How long does this rhubarb wine take?: Allow about half a year (roughly 180 days) from setting the wine to it being ready. The work itself is short, but fermentation and maturation take up most of the time.
What is the difference between the two variants in the recipe?: The first uses 16 kg rhubarb stalks, 40 l water, 12 kg sugar, and 1 kg raisins. The second has less sugar (10 kg) and instead adds 6 lemons, which give a fresher tartness.
What is the method?: The recipe refers to Rhubarb Wine I – that is, the same method as there. This recipe gives only the changed proportions.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), page 621, in the chapter on fruit wine and berry wine. The quantity yields about 40 servings/liters.

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