Strawberry Rhubarb Recipe

Prepare and sanitize

Sanitize primary fermenter, airlock, stirring spoon, and any equipment that will contact the cider. Ensure apple juice is preservative-free (no sodium benzoate or sorbate).

Sulfite treatment

If using fresh juice that may contain wild microbes, dissolve 1 tsp crushed campden tablet (or the correct dose of potassium metabisulfite per 5 liters) in a small amount of juice and add to the 5 L of apple juice. Stir gently and cover. Wait 24 hours before pitching yeast to allow sulfite to dissipate.

Additives before fermentation

After the 24-hour wait, add 1 tsp pectic enzyme, 1 tsp yeast nutrient, and 1 tsp acid blend (or equivalent citric acid) to the juice. Stir gently to incorporate.

Pitch yeast

Rehydrate or prepare your cider yeast according to the packet instructions. Pitch the yeast into the prepared juice and fit an airlock. Place fermenter in a cool, stable place around 18–22°C (64–72°F). Primary fermentation should begin within 24–48 hours.

Primary fermentation

Allow primary fermentation to proceed for 5–7 days until the vigorous bubbling slows. This batch aims for a semi-dry cider, so monitor gravity if possible. Stop active vigorous fermentation before adding fruit if you prefer clearer results and to limit loss of fruit aroma from CO2 scrubbing (see fruit addition steps).

Prepare fruit

While primary fermentation is slowing (day 5–7), wash and hull strawberries, quarter them. Trim and rinse rhubarb, discard leaves, and chop into 1/2-inch pieces. Weigh fruit to ensure quantities are correct.

Macerate fruit (cold method) — optional

Place strawberries and rhubarb in a sanitized container with 200 g sugar. Gently mix, cover, and let macerate in the refrigerator for 12–24 hours. This extracts juices and helps integrate fruit flavors without cooking. Press or lightly mash after maceration and transfer the fruit and juice to the fermenter when yeast activity has slowed.

Cooked extraction (hot method) — alternative

If you prefer to extract more color and pectin and sanitize the fruit, combine the fruit with 250 ml water and simmer gently for 10–12 minutes until softened. Cool to room temperature, then strain (or add solids and juice) to the fermenter. If cooked fruit is used, you may skip maceration; be sure the addition is near room temperature before adding to fermenting cider.

Adding fruit to fermenter

Once primary fermentation has slowed (or at secondary racking), add the prepared fruit (macerated or cooled cooked fruit) directly to the fermenter. If added during active fermentation, be aware some aroma may be lost. Fit an airlock and allow fermentation to continue. Fermentation will typically restart as the yeast consumes the additional sugars from fruit. Leave fruit in contact for 7–14 days, tasting occasionally to reach desired fruit character.

Rack off fruit solids

When fruit character is to your liking and fermentation activity has calmed, siphon (rack) the cider off the fruit solids into a sanitized secondary fermenter, minimizing sediment transfer. Leave the fruit and trub behind to prevent off-flavors.

Finish fermentation and stabilize (optional for backsweetening)

Allow cider to finish fermenting in secondary until specific gravity stabilizes for several days (if you measure). If you plan to backsweeten, first rack to a clean vessel and add 1 tsp potassium sorbate and 1 tsp crushed campden tablet (or correct equivalent of potassium metabisulfite) to inhibit renewed fermentation. Wait 24 hours after sulfite addition before backsweetening.

Backsweeten (optional)

If you want a semi-dry cider with noticeable strawberry/rhubarb sweetness, dissolve up to 200 g granulated sugar in a small amount of boiling water to make a simple syrup (cool it completely). Add syrup gradually to the stabilized cider, tasting until you reach desired sweetness. Measure gravity or rely on taste. Because of potassium sorbate and sulfite, the yeast should not restart; this is why stabilization is important.

Carbonation options

For sparkling cider, dissolve 60 g priming sugar in 100 ml boiling water, cool, and add to bottling bucket with cider, then bottle in sanitized bottles and cap. For still cider, bottle without priming sugar (ensure fermentation is complete and stabilized).

Aging

Age bottles for 2–6 weeks at cellar temperature for integrated flavor. Semi-dry fruit-forward character typically shows after 2–4 weeks but will benefit from longer maturation up to a few months. Chill before serving.

Notes on serving

Serve chilled in a tulip or flute. If residual sweetness is present, a bright rhubarb acidity should balance the finish. If cider is too sweet or too dry, adjust next batch by altering fruit sugar levels or fermentation target gravity.