Rhubarb cider is a tangy and especially refreshing variation of cider. When fresh rhubarb is available, it’s easy to modify a cider kit for an extra layer of flavour.
You’ll need:
2.3 kg rhubarb stems, chopped
909 g white sugar (replaces the required kilogram of dextrose)
Apple Cider Kit – Mangrove Jack’s or Crafted
Straining bag
Basic equipment for a 23L batch of cider – Bosagrape’s Winemaking Starter Kit has everything you need
Instructions
In a large bowl, toss rhubarb with sugar. Let sit overnight to macerate and draw out the rhubarb juices.
In a primary fermenter, dilute the cider concentrate as directed, but don’t add any dextrose.
Add the contents of the rhubarb bowl to the fermenter. Put the rhubarb pieces in a straining bag for easy removal.
Pitch yeast and let the cider ferment. After 1 week, remove the bag of rhubarb and squeeze it out.
Transfer the cider to a carboy to finish fermentation. It is okay to transfer sediment at this stage.
Continue with the instructions included in the kit.