Rhubarb wine - red?

[Baldy]

I've just started on my rhuibarb wine for 2016 - its always been pretty good but never seems to end up red. At best a tinge of light pinkness to it. This year I'm trying to add as much red from the 'skins' from my timperley early see if that makes a diference. I suppose I should pick earlier as the younger stems seem to be redder. Is that the trick to getting a decent colour?

Balders

[Baldy]

oops - largely based on this recipe:

https://www.theguardian.com/lifeands...e-rhubarb-wine

[veggiechicken]

Why do you want it to be red? I thought rhubarb wine was always light - at best rose!

[Baldy]

wanna wanna wanna!!

no reason other than some online pictures made the red version look lovely - photoshopped then I guess ?

[Containergardener]

You could drink from a red glass

[Hazel at the Hill]

I've just started on my rhuibarb wine for 2016 - its always been pretty good but never seems to end up red. At best a tinge of light pinkness to it. This year I'm trying to add as much red from the 'skins' from my timperley early see if that makes a diference. I suppose I should pick earlier as the younger stems seem to be redder. Is that the trick to getting a decent colour?

The redder the stems, the redder the wine, but in my experience it is still only rose at best. I tend to pop in 8oz or so of raspberries to get a nice red colour.

[Baldy]

The redder the stems, the redder the wine, but in my experience it is still only rose at best. I tend to pop in 8oz or so of raspberries to get a nice red colour.

cheating

but thanks for the heads up..

[the big lebowski]

you could put a slice of beetroot in the fv but dont use too much as its ment to taste bad in wine ,cheers

[Bigmallly]

cheating

but thanks for the heads up..

Cheatin' is using Red Food Colouring....................

[Hazel at the Hill]

cheating

but thanks for the heads up..

Yep - fair cop.

Just a note about early (red) stalks v's later stalks - the early stuff is a lot sweeter, so needs less sugar adding - though you like as not knew that.

[muddled]

Next year, if you 'peel' your boobarb for cooking....could you keep the skins in a bag in the freezer until it's time to make wine?

Seems a shame to use tender young stalks for wine making...this way you can have best of both, tender for eating but red in your wine.

I've not tried it myself, just thinking aloud

[ohbeary]

How about using some red grape concentrate?