Tart juicy Rhubarb mixed with notes of wild Newfoundland blueberries and partridge berries make for the most delicious wine. Especially when back sweetened with the right ingredients and the perfect amount of sugar. This Rhubarb wine makes a great summers afternoon drink especially with friends and family.
I’m going to show you how to prepare this gorgeous wine and then I’m going to show you how to make a batch of Skeeter Pee. I know its sounds funny. I don’t own the name or the recipe, I just discovered while surfing the web. Skeeter Pee even has its own website!
Quite yummy especially on a hot summers day its sure to quench those thirsty taste buds. Watch your friends as they say it drinks very easily! Skeeter Pee is lemony and delicious and I am sure you’ll enjoy.
First things first! You can’t make a batch of skeeter pee without 1st making a batch of wine. Heres how to make Rhubarb wine with notes of wild Newfoundland blueberries and partridgeberries. I’ll include some pics along the way.
The recipe for this wine come from the following site I just changed the amount and type of of fruit for what I had on hand as well as to please my personal taste buds. The original recipe comes from Dave C Land.
To a cleaned and sanitized seven gallon (or larger) primary, add—in this order:
- 1 48 oz bottle 100% Real Lemon Juice the one in the green bottle: You can use more or less or even substitute flavors such as lemon and pineapple. I used 1 bottle as you’ll see in the video.
- Water to about four gallons
- 20 cups of sugar you will be looking for a SG of around 1.070-1.080 I’ll explain more on this in the video.
- 1 tsp. tannin (stir)
- 3 tsp. yeast nutrient (stir)
- 1 tsp. yeast energizer (stir)
- 3 tsp. pectic enzyme (stir)
- Top water to six (6) gallons* and stir very very well
- Test SG with hydrometer
- 17 lbs of fruit was what I added the original recipe called for 6 but I prefer to at least double the amount I used was: 90 % Rhubarb, 5% Blueberry, 5% Partridgeberry
- Cover primary: Cover the lid with a cloth or towel.
- Place brew belt : Keep temp in 68F-80F range.
- Let sit undisturbed for 12-24 hours…
Step 2: To the primary fermenter, add:
- 1 packet of EC-1118 Yeast (follow yeast manufacturer’s directions)
- Stir Primary very very well
Step 3: Each day, do the following,
- Check and record temperature
- Check and record specific gravity
- Punch down the cap
- Stir, stir stir
- Cover primary
Step 4: When the SG drops to <1.000, do the following:
- When SG reaches 1.000 or less
- Rack into a cleaned and sanitized six gallon carboy, leaving the lees ( the stuff that’s left after the yeast eats the sugar) undisturbed.
- Add 1/4 tsp. Potassium Metabisulfite, stir
- Add 3 tsp. Potassium Sorbate, stir
- Degas wine this is done by stirring alot!!
- Add Sparkolloid* for clearing
- If the carboy is not full, add enough wine to about 2 ” below the top
- Add a bung and airlock
- Allow to clear for 2 weeks or longer, I like to leave mine a couple months
- rack the remainder of the wine off of the lees into a cleaned & sanitized six gallon carboy.
- Add 2-4 cups of white granulated sugar. I used 4 cups of sugar. The sugar helps the flavor of the fruit come forth but be careful not to over sweeten
- If carboy is not full, top up within a couple inches to top of carboy with more wine
- Put bung and airlock back on
- Allow wine to sit for another 2 weeks.
Step 6: If the wine is clear:
- Filter, bottle cork & store
Note: I have made a few modifications to the original recipe. You can find the original recipe here:
Watch me make this gorgeous wine:
I’m so blessed to have fruit on hand most of this fruit was a gift from my wonderful friends. I picked the blueberries and partridge berries right in my own back yard.
Partridge berries are also known as lingon berries if your unfamiliar with the name. They have wonderful health benefits and can be made into anything from chap stick to jams, jellies, pies, skin cream and one of the most delicious wines.
Heres a pic of our gorgeous Wild Newfoundland Blueberries
Its been about 48 hrs or so now we are ready for Step 2 Introducing the yeast!
Its been about 48hrs since introducing the yeast time to “Punch down the cap” as they say.
Its been about a week now our SG is at .9999 So its time to transfer to a clean carboy and start the Skeeter Pee!
Youll want to start the Skeeter Pee a day or two ahead of siphoning the 1st wine into the carboy. That way your Lees are not just sitting around.
It will take another month or so before the wine is ready to bottle I’ll be sure to post an update for you. In the meantime Here is a few pics of wines I have made from these recipes
Heres the recipe from the site. It is not my recipe I just love it!
For a 5 gallon batch
3 bottles of 32 oz 100% lemon juice (e.g ReaLemon in the green plastic bottles or equivalent)
7 lbs sugar (or 16 cups) to ferment
3/4 tsp tannin
6 tsp. yeast nutrient (3 now, 3 later)
2 tsp. yeast energizer (1 now, 1 later)
Approx, 4 1/2 gallons water
Potassium metabisulfite (Kmeta)
Potassium sorbate (sorbate)
2 1/3 lbs sugar (or 6 cups) to sweeten finished Skeeter Pee. Use more or less for your tastes.
The full recipe can be found on their website
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