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Rhubarb Wine II

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. 1

    Prepare the ingredients

    Wash, dry, and cut the rhubarb stalks small. Rinse and chop the raisins coarsely.

  2. 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. 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. 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.

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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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