You can absolutely make cider from rhubarb! Rhubarb cider is a delicious and unique twist on traditional apple cider. The tartness of the rhubarb adds a refreshing and tangy flavor that pairs perfectly with the sweetness of the cider. It's a fantastic way to enjoy the flavors of rhubarb in a different form.
To make rhubarb cider, you will need fresh rhubarb stalks, apple juice or cider, yeast, and sugar. Here's a step-by-step guide on how to make your own rhubarb cider:
1. Start by preparing the rhubarb. Rinse the stalks thoroughly and trim off any leaves, as they are toxic and should not be consumed. Chop the rhubarb into small pieces, about 1 inch in length.
2. In a large pot, combine the chopped rhubarb with apple juice or cider. The amount of apple juice or cider you use will depend on how strong you want the rhubarb flavor to be. A good rule of thumb is to use about 1 pound of rhubarb for every 1 gallon of liquid.
3. Bring the mixture to a gentle boil and then reduce the heat to simmer. Let the rhubarb simmer for about 15-20 minutes, or until it becomes soft and begins to break down.
4. While the rhubarb is simmering, you can prepare the yeast. Dissolve the yeast in a small amount of warm water, following the instructions on the packet. This will activate the yeast and help with fermentation.
5. After the rhubarb has simmered, strain the mixture through a fine mesh strainer or cheesecloth to remove any solids. You should be left with a smooth rhubarb juice.
6. Transfer the rhubarb juice to a fermentation vessel, such as a glass carboy or demijohn. Add the activated yeast to the juice, along with a small amount of sugar to help with fermentation. The amount of sugar you add will depend on how sweet you want your cider to be. Start with about 1/2 cup of sugar per gallon of juice and adjust to taste.
7. Attach an airlock to the fermentation vessel to allow gases to escape during fermentation. Store the vessel in a cool, dark place and let it ferment for about 1-2 weeks, or until it reaches your desired level of carbonation and flavor. Keep in mind that fermentation times can vary depending on the temperature and yeast used.
8. Once fermentation is complete, you can bottle the cider. Use clean, sterilized bottles and add a small amount of sugar or a carbonation tablet to each bottle to create natural carbonation. Seal the bottles tightly and let them sit at room temperature for a few days to allow the carbonation to develop.
9. After a few days, transfer the bottles to the refrigerator to slow down fermentation and help the flavors meld together. The cider will continue to develop and improve with age, so you can enjoy it immediately or let it mature for a few weeks before consuming.
Making cider from rhubarb is a fun and rewarding process. It allows you to experiment with flavors and create a unique cider that is sure to impress your friends and family. So go ahead, grab some fresh rhubarb and give it a try. Cheers!