The Elusive Ruby Nectar: Crafting Rhubarb Mead

There’s a certain magic in transforming humble ingredients into something extraordinary, a alchemical process that has fascinated me since my earliest days in the kitchen. Rhubarb, with its tart bite and vibrant hue, has always held a special place in my heart, conjuring memories of sun-drenched gardens and my grandmother’s perfectly balanced pies. But the idea of coaxing its essence into a fermented elixir, a rhubarb mead, is a frontier I’ve long been eager to explore. While this particular recipe remains untried by me, the prospect of sipping a golden liquid infused with the bright, zesty spirit of rhubarb is an irresistible siren call, beckoning adventurous souls to venture into the realm of homemade libations.

Recipe Overview

• Prep Time: Approximately 1 hour (including sterilization preparation)
• Cook Time: No cooking required; fermentation is the “cook” time.
• Total Time: 4 to 6 weeks (for primary fermentation) plus racking time.
• Servings: Yields approximately 6 bottles of mead.
• Yield: 6 bottles
• Dietary Type: Vegan, Gluten-Free

Ingredients

Embarking on the journey of rhubarb mead requires a thoughtful selection of ingredients, each playing a crucial role in the symphony of flavors and fermentation. Here’s what you’ll need to gather:

• 18 cups chopped rhubarb: Choose fresh, vibrant stalks for the best flavor. You can use frozen rhubarb in a pinch, but fresh will always offer a superior brightness.
• 1 package champagne yeast: This specialized yeast is ideal for mead-making as it tolerates higher alcohol levels and produces a clean, crisp finish.
• 12 cups honey: The sweetness and complexity of your honey will significantly influence the final mead. A wildflower or a light clover honey would be excellent choices for this recipe.
• 48 cups water: Use good quality, non-chlorinated water. Filtered or spring water is recommended.
• 1 lemon: This will add a crucial touch of acidity and brightness, balancing the sweetness of the honey and the tartness of the rhubarb.
• 1 tea bag: A plain black tea bag is used here, likely to provide tannins that can add depth and complexity to the mead.

Equipment Needed

While the process of mead making is relatively straightforward, having the right equipment is essential for success and hygiene:

• Large food-grade primary fermenter: A 5-gallon carboy or a large food-grade bucket with a lid.
• Airlock and bung: To allow carbon dioxide to escape during fermentation while preventing oxygen and contaminants from entering.
• Siphon or auto-siphon: For carefully transferring the mead to secondary vessels (racking).
• Sterilized wine bottles and corks or caps: For bottling the finished mead.
• Sanitizer: For all equipment that will come into contact with the mead. Starsan or a similar brewing sanitizer is highly recommended.
• Large stirring spoon or paddle: For combining ingredients in the primary fermenter.
• Straining bag or cheesecloth (optional): To help strain out larger rhubarb solids if desired.

Instructions

The creation of rhubarb mead is less about active cooking and more about patient fermentation. This process allows the ingredients to meld and transform into a delightful beverage.

1. Prepare the Yeast: Begin by preparing the champagne yeast according to the instructions on the package. This typically involves rehydrating the yeast in a small amount of warm water, sometimes with a pinch of sugar, to ensure it’s active and healthy before adding it to the main batch.
2. Create the Must Base: In your large primary fermenter, dissolve the honey in the water. Stir thoroughly until the honey is completely integrated. This sweet liquid is the foundation of your mead, often referred to as “must.”
3. Add Acidity and Flavor: Squeeze the juice from the lemon and add it to the honey and water mixture. This acidity will help to cut through the sweetness and add a refreshing brightness.
4. Incorporate the Rhubarb: Stir in the chopped rhubarb. The rhubarb will contribute its distinctive tartness and a beautiful ruby hue to the mead as it ferments.
5. Combine and Pitch the Yeast: Now, combine this mixture with the prepared yeast. Gently stir to ensure everything is well incorporated.
6. Begin Fermentation: Place the mixture into a sterilized carboy. This is where the magic of fermentation truly begins. You’ll want to fit the carboy with an airlock and bung.
7. The Waiting Game: Primary Fermentation: Let the mixture sit for 4 to 6 weeks in a dark place with an even temperature. This period allows the yeast to consume the sugars from the honey and rhubarb, producing alcohol and carbon dioxide. Maintaining a consistent temperature, ideally between 65-75°F (18-24°C), is crucial for healthy fermentation. You should observe bubbling in the airlock, indicating that fermentation is active.
8. Rack to Remove Solids: Once the vigorous fermentation has subsided (usually after the initial 4-6 weeks), it’s time to rack the mead. This involves carefully siphoning the liquid from the primary fermenter into a clean, sterilized secondary vessel, leaving behind the sediment (lees) and rhubarb solids. This step helps to clarify the mead and prevent off-flavors from developing.
9. Repeat if Necessary: Repeat the racking process if necessary. You may notice more sediment settling over time. Racking every few weeks or months can lead to a clearer and more refined mead.
10. Bottle Your Creation: Once the mead is relatively clear and fermentation is complete (no more bubbling activity for several weeks), it’s time to bottle it into sterilized wine bottles. Use a siphon to carefully transfer the mead, minimizing splashing. Seal the bottles with sterilized corks or caps.

Expert Tips & Tricks

As you delve into the art of mead making, a few seasoned insights can elevate your creation from good to truly exceptional. While this recipe is for a still mead, remember that the fermentation process is delicate.

• Sanitation is Paramount: I cannot stress this enough: thoroughly sanitize everything that comes into contact with your mead after the initial boil (if you were to boil, which this recipe doesn’t require). Any stray bacteria or wild yeast can spoil your hard work. A good no-rinse sanitizer like Star San is your best friend.
• Temperature Control: For optimal yeast activity and to avoid producing undesirable flavors, try to maintain a consistent fermentation temperature. A simple fermentation chamber can be fashioned with a spare closet and a small heater or cooler, or by wrapping your fermenter in blankets.
• Patience is a Virtue: Mead making is not a quick endeavor. Rushing the fermentation or bottling process can lead to cloudy mead or unpleasant flavors. Allow ample time for fermentation to complete fully, and for the mead to clarify.
• Taste as You Go (Carefully): While you can’t truly taste the mead during active fermentation without risking contamination, after racking and as it clarifies, you can take small samples (using a sanitized wine thief) to gauge its progress and flavor development.
• Degassing: Before bottling, especially if you plan to carbonate, you’ll want to “degas” the mead by stirring it vigorously with a sanitized spoon or paddle for several minutes. This removes dissolved CO2 that can make the mead taste fizzy or sour.

Serving & Storage Suggestions

Your beautifully crafted rhubarb mead deserves to be presented and enjoyed with the same care you put into making it.

• Serving: This rhubarb mead is best served chilled. It makes a delightful aperitif, a unique accompaniment to light meals, or a wonderful after-dinner drink. Consider serving it in a wine glass to appreciate its color and aroma. If you desire a touch of sweetness or a more complex flavor profile, you can back-sweeten it after fermentation by adding a bit more honey (ensure you stabilize with potassium sorbate and metabisulfite if you do this to prevent re-fermentation).
• Storage: Store your bottled rhubarb mead upright in a cool, dark place. If properly bottled and sealed, it can age for months, even years, with its flavors continuing to develop and mellow. Once opened, treat it like a bottle of wine and refrigerate any leftovers. Consume within a few days of opening for the best flavor.

Nutritional Information

Understanding the nutritional content of your homemade creations can be a helpful aspect of your culinary journey. The following is an estimated nutritional breakdown per serving, assuming the yield of 6 bottles, with a serving size being approximately 8 ounces (one bottle). Please note that these values are approximate and can vary based on the exact type and amount of honey used, and the efficiency of fermentation.

Nutrient	Amount per Serving	% Daily Value
Calories	2141.6 kcal	N/A
Calories from Fat	7 g	7%
Total Fat	0.8 g	1%
Saturated Fat	0.2 g	1%
Cholesterol	0 mg	0%
Sodium	80.2 mg	3%
Total Carbohydrate	577.2 g	192%
Dietary Fiber	8.8 g	35%
Sugars	560.8 g	2243%
Protein	5.5 g	11%

Note: The “Calories from Fat” and “% Daily Value” for Total Fat are derived from the provided data, which appears to be incomplete or inconsistently formatted. The sugar content is notably high due to the primary ingredient being honey.

Variations & Substitutions

While this recipe provides a solid foundation for a delicious rhubarb mead, the world of fermentation is ripe with possibilities for customization.

• Fruit Additions: Beyond rhubarb, consider adding other fruits during the secondary fermentation for more complex flavor profiles. Berries like raspberries or strawberries, or even stone fruits like apricots, can create wonderful synergies with the rhubarb.
• Spice It Up: A cinnamon stick, a few cloves, or a piece of star anise added during the secondary fermentation can introduce warm, spicy notes that complement the fruitiness.
• Herbaceous Notes: Fresh ginger or mint leaves can add a refreshing, aromatic twist to your mead.
• Honey Variety: Experiment with different types of honey! Buckwheat honey will yield a darker, more robust mead, while a delicate orange blossom honey will lend a floral aroma.
• Yeast Strains: While champagne yeast is recommended, other wine yeasts can be explored for different fermentation characteristics and flavor profiles. Research yeast strains that complement fruit wines for ideas.

FAQs

Q: What is the purpose of the tea bag in this recipe?
A: The tea bag likely contributes tannins to the mead, which can add complexity, mouthfeel, and aging potential, similar to how tannins in wine affect its character.

Q: I don’t have a carboy. What can I use instead for fermentation?
A: A large, food-grade plastic bucket with a lid and an airlock can serve as a primary fermenter if a carboy is unavailable. Ensure it is thoroughly sanitized.

Q: How will I know when fermentation is complete?
A: Fermentation is complete when there is no more visible bubbling in the airlock, and a hydrometer reading remains stable over several consecutive days, indicating that the yeast has consumed all available fermentable sugars.

Q: Can I sweeten my rhubarb mead after fermentation?
A: Yes, you can back-sweeten your mead after primary fermentation. However, if you add more honey, you must stabilize the mead with potassium sorbate and potassium metabisulfite to prevent re-fermentation in the bottles.

Q: How long can I age this rhubarb mead?
A: Rhubarb mead, like many meads, benefits from aging. It can be enjoyed relatively young but will continue to improve in flavor and clarity for several months to a year or even longer.

Final Thoughts

The allure of crafting your own mead is undeniable, and with the vibrant character of rhubarb, you have the potential to create something truly special. This recipe is an invitation to embrace a slower, more deliberate form of creation, a process that rewards patience with a drink that is as unique as it is delicious. As you embark on this fermented adventure, remember to trust your instincts, maintain impeccable sanitation, and savor the journey. Share your rhubarb mead with friends, perhaps alongside a light cheese board or a subtly sweet dessert, and delight in the effervescent ruby nectar you’ve brought to life.