Stawberry rhubarb wine first attempt. 2nd wine ever.

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Jul 29, 2018
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Im combining 3 different recipes into one.

1+ gallon recipe.

Let me know if you see anything that doesnt make sense.

Everything is steralized.

71b yeast
2.5 pounds frozen then thawed strawberries
1.75 pounds frozen then thawed rhubarb.
1 pound sugar
1 tsp yeast nutrient
Acid blend - add if needed to reach a ph of 3.5-3.6
1 tsp pectic enzyme powder
1/4 tsp k meta divided by 6.
1 1/4 gallons water
1/8 tsp wine tannin
1 cup white grape juice concentrate.


- place rhubarb in primary and pour sugar on top with 1/2 tsp pectic enzyme.
- cover with towel and wait 24 hours.
- strain out rhubarb and press till dry into primary and throw out rhubarb.
- put strawberries in straining bag squeez into primary and place straining bag with strawberries into primary.
- add all other ingredients except rest of pectic enzyme and yeast. Cover with towel.
- wait 12 hours.
- add rest of pectic enzyme and cover. With towel.
- wait 12 hours.
- take s.g.- add sugar or water to make s.g. of 1.095 (12.5 % alchohol)
- test ph- add acid blend to get to ph of 3.5 to 3.6.
- add yeast
- everyday punch down cap and stir and recover with towel.
-when s.g. is 1.015 rack into secondary and attach air lock.
- when s.g. is the same for 3 days straight (hopefully .998 or lower) add 1/4 tsp k meta divided by 6 and 1/4 tsp potassium sorbate.
-sweeten or leave dry depending on taste.
-use sparkleoid to clear.
-rack into 1 gallon carboy.
- any extra place into mason jars in the fridge for topping off.
- rack at 3 months adding 1/4 tsp k meta divided by 6.
- in 3 more months add 1/4 tsp k meta divided by 6 and bottle.
- wait two months and drink.

Hope this works.
Let me know if im missing somthing or making a mistake.

Jul 29, 2018
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Ok. Here we go...
I started this recipe.
Changes so far.
Added 1/2 tsp yeast energizer.
Only added 1 gallon of water instead of 1 and a quarter.

Im adding my 2nd 1/2 tsp pectic enzyme tomorrow and yeast 12 hours after that.

Ill be using a ph meter for the first time to figure how much acid blend so thats exciting.
Jan 21, 2017
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Personally i would pull the pulp bag before the end one week, regardless of sg.
The seeds will start breaking down.
Careful with the acid. Rhubarb will have a pucker factor.
And you will want to add some sugar. Not necessarily to make it sweet but to blend and bring flavors forward.

crooked cork

Mar 11, 2018
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i made a 5 gallon batch very similar to this i bottled it 2 days ago it is 6 months old and i dont think it will see its 1 year birthday it is so good. yes get fruit bag out in 7 days is what i did.