Rhubarb Mead

Craft a truly unique and refreshing beverage with this homemade Rhubarb Mead, a delightful fusion of tart rhubarb and sweet honey that transforms into a beautifully balanced drink. This small-batch mead recipe is perfect for hobbyist brewers or adventurous home cooks, combining the bright, tangy flavor of fresh rhubarb with the natural floral sweetness of honey. With just a few simple ingredients and basic fermentation steps, this recipe guides you through the process of creating a drink that matures into a golden, flavorful elixir. Ideal for sipping on its own or pairing with light appetizers, this versatile mead is sure to impress at any gathering. Get ready to experience the art of mead-making with this easy-to-follow guide and elevate your homemade beverage repertoire. Keywords: rhubarb mead recipe, homemade beverage, DIY mead-making, tart and sweet drink, fermented drinks.

Nutriscore Rating: 65/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 8

Ingredients

• 1.5 pounds Fresh rhubarb stalks
• 2.5 pounds Honey
• 1 gallon Water
• 1 packet Wine yeast (Lalvin D-47 or similar)
• 1 teaspoon Yeast nutrient
• 1 tablet Campden tablet (optional, for sterilization)

Directions

Step 1

Clean all equipment thoroughly, ensuring it is sanitized to prevent contamination.

Step 2

Wash the rhubarb stalks and cut them into small ½-inch pieces.

Step 3

Bring ½ gallon of water to a boil in a large pot. Add the rhubarb pieces, reduce the heat, and simmer for 15 minutes until the rhubarb softens and releases its juice.

Step 4

Remove the pot from heat and allow the rhubarb mixture to cool for about 20 minutes.

Step 5

Strain the rhubarb liquid through a fine-mesh sieve or cheesecloth into a sanitized primary fermentation vessel. Discard the pulp.

Step 6

Add the honey to the warm rhubarb liquid. Stir well until the honey is completely dissolved.

Step 7

Add the remaining ½ gallon of cool water to the mixture to bring the total volume to 1 gallon. The liquid should now be lukewarm (around 70-75°F).

Step 8

If desired, crush a Campden tablet and add it to the mixture to kill any wild yeast or bacteria. Let the mixture sit for 24 hours before proceeding to the next step.

Step 9

Sprinkle the wine yeast and yeast nutrient over the mixture, then gently stir with a sanitized spoon to combine.

Step 10

Cover the fermentation vessel with an airlock or a breathable cloth secured with a rubber band. Place it in a dark, room-temperature location (65-75°F).

Step 11

Fermentation should begin within 24-48 hours, visible by bubbling or foam. Allow the mead to ferment for 2-4 weeks or until the bubbling subsides.

Step 12

Once fermentation slows, transfer the liquid to a sanitized glass carboy or secondary fermentation vessel, leaving behind any sediment. Attach an airlock and ferment for another 2-3 weeks.

Step 13

Optional: Taste the mead and adjust sweetness if needed by adding more honey (dissolved in a small amount of warm water) before bottling.

Step 14

When fermentation is fully complete, sterilize bottles and carefully transfer the mead into the bottles, sealing with corks or caps.

Step 15

Store the bottles in a cool, dark place. Age the mead for at least 2-3 months for best flavor, though longer aging (6+ months) will result in a smoother, more complex beverage.

Nutrition Facts

Serving size	5602.7 grams (5602.7g)

Amount per serving	% Daily Value*
Calories	3603

Total Fat 1.40g	2%
Saturated Fat 0.30g	2%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 195mg	8%
Total Carbohydrate 965.90g	351%
Dietary Fiber 12.20g	44%
Total Sugars 936.30g
Protein 11.90g	24%

Vitamin D 0IU	0%
Calcium 866mg	67%
Iron 7mg	38%
Potassium 2554mg	54%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 0.3%

Protein: 1.2%

Carbs: 98.5%