Announcement

Collapse
No announcement yet.

rhubarb wine

Collapse

X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • Gardenwitch
    replied
    I have ordered the book already so waiting and have been reading up on winemaking online to be honest at various sites, so thank you for the suggestion but already working on it Its also his recipe I'm using.

    lol hazel that cracks me up! So is rhubarb the only fruit you've used that goes crazy with fermentation? Maybe its the acid level or natural pectin level in rhubarb thats doing it?
    Last edited by Gardenwitch; 07-05-2009, 07:19 AM.

    Leave a comment:


  • Hazel at the Hill
    replied
    Originally posted by burnie View Post
    I think you need to do some reading ,try any of CJ Berrys books,it will help you with things like racking off and other "mysteries" of the way of Baccus(sp).
    CJJ is my guru, but he doesn't say what to do when your rhubarb wine starts to creep out from the dj in a bid for world domination!

    Reminded me for some reason of Dr Who (70's version, obviously), and if anyone can tell me why this should be, I'd be grateful.

    Leave a comment:


  • burnie
    replied
    I think you need to do some reading ,try any of CJ Berrys books,it will help you with things like racking off and other "mysteries" of the way of Baccus(sp).

    Leave a comment:


  • Hazel at the Hill
    replied
    Originally posted by Gardenwitch View Post
    Question since it seems to fiz so much would it be a good idea to add only half gallon water for first week until it settles down then add the rest of water to the demijohn?

    Thanks for the heads up about the sugar content I want it sweet but not so sweet it hurts to drink.
    I think that maybe that would be ok with maybe 3/4 of the water (then top it up later) - my guess is that only using half the water at the start would make it so concentrated that the yeast wouldn't work well (although I stand to be corrected on that one.)

    Leave a comment:


  • Gardenwitch
    replied
    Thank you Hazel, I felt like such a nutter asking but honestly I didn't know

    Question since it seems to fiz so much would it be a good idea to add only half gallon water for first week until it settles down then add the rest of water to the demijohn?

    Thanks for the heads up about the sugar content I want it sweet but not so sweet it hurts to drink.

    Leave a comment:


  • Hazel at the Hill
    replied
    The bendy thingy is the airlock - bodge it into the rubber bung, hold it over the sink and dribble water in the end which had the cap on (yes, you take this off). The water level sorts itself out, then bung the bung (ha ha!) into the top of the demijohn.

    Huge warning about the rhubarb wine, though - when it ferments it goes BANANAS and froths up everywhere, and can fizz up through the air lock. I now split the gallon into two demijohns then when it's calmed down after about a week I put them both together into one.

    Also, rhubarb wine so fabulous, you'll be wanting to make more very soon!

    PS I find that 2 to 2 and a half lbs of sugar is enough, rather than 3lb.

    Leave a comment:


  • Gardenwitch
    replied
    Im making wine for teh very first time and it happens to be rhubarb wine since I have a glut of it. The recipe i'm using is:

    CJJ Berry's recipe:

    3 lb rhubarb
    3lb sugar
    1 gallon water
    wine yeast and nutrient (1 tsp each)

    Chop rhubarb and cover with sugar; leave in covered pan/bucket until most of the juice has run out and the sugar dissolved then strain off.
    stir pulp in a little water and strain again, rinse container with more water to get all the sugar out and make up to 1 gallon. Add yeast and nutrient and ferment in a demijohn.

    Now I have this bendy thing that I add to the cork and I'm suppossed to add it half full with water while it bubbles away fermenting, REALLY silly question here, sorry! Do I leave the bendy tube thing capped at top or do I take the cap off? while the other end is in the rubber plug in the demijohn? And how do I get the water in there without it spilling all out? And I leave wine alone until is stops bubbling?

    Thanks for any help, if i can get this i hope to make blackberry wine this autumn!
    Last edited by Gardenwitch; 06-05-2009, 02:07 PM.

    Leave a comment:


  • podfather
    replied
    thats what i did

    Leave a comment:


  • Hilary B
    replied
    Originally posted by diana View Post
    Can I freeze rhubarb and then defrost it to make wine?
    Works for a lot of stuff, can't see any reason Rhubarb would be different!
    Last edited by Hilary B; 30-04-2009, 01:34 PM.

    Leave a comment:


  • diana
    started a topic rhubarb wine

    rhubarb wine

    Can I freeze rhubarb and then defrost it to make wine?

Latest Topics

Collapse

Recent Blog Posts

Collapse
Working...
X