Rhubarb Wine

[Hazel at the Hill]

Hi Betty and welcome to the VIne.

It sounds like your 'mould' is just the yeast fermenting - fear not, it'll all be fine, I'm sure!

[Betty 1966]

Rhubarb wine

Hi Betty and welcome to the VIne.

It sounds like your 'mould' is just the yeast fermenting - fear not, it'll all be fine, I'm sure!

Hi hazel thanks for the welcome
I did not put any yeast in only rhubarb and sugar ??????

[Hazel at the Hill]

Sorry, Betty - I was in a rush and didn't read through properly!

So, from the top - what have you done so far?

[Betty 1966]

Hi Hazel,
I picked my rhubarb, cut it into pieces about one inch long. Then into a sterilised bucket, put sugar on, lid on and left it for three days. The rhubarb is still hard and it appears to have bits in it that, ( to me), look like mould.
Should it have softened, should I try stewing it by boiling?
Thanks!

[Hazel at the Hill]

Right - normally, I do what you've done, and after a couple of days I rinse the sugary juice off the rhubarb.

That is, chuck in a load of cold water into the bucket (a couple of litres, then slosh it all about, strain it into another bucket; put the rinsed rhubarb back into bucket 1, splosh in some more water, whizz it about then drain off into the second bucket.

Repeat until you have rinsed rhubarb in bucket 1; and just under about 4l in bucket 2. It is bucket 2 which you then add a can or grape concentrate (wilko half price at the mo) or a carton of white grape juice would do; then a tsp of pectolase, a piece of lemon rind, a tsp of yeast nutrient and a tsp of yeast.

Stir, cover, and stand well back. The pieces of rhubarb in bucket one will still be hardish, and you can pop 'em in your mouth like sweeties.

In your case, if I really did think it was just a bit of mould, I'd scoop it off with a spoon and make the first rinse with boiling water to kill any nasties.

You might want to wait for further opinion on this, mind - the others will be along soon, no doubt. In the meantime, can you take a pic of the bucket and post it here?

[Betty 1966]

Hi chick I decided to open a bottle of wine and stew the rhubarb !!!!!!
Can I use the stewed rhubarb to make the wine ?

[Hazel at the Hill]

Ha! Good solution, Betty! Cheers! *raise glass

I have no idea about using stewed rhubarb to make wine - think I'd eat it with custard!

I'm about to make a batch of rhubarb wine myself - I think I might do a step by step on the blog.

[Betty 1966]

Hi hazel, Just seen your reply to late already added the stewed rhubarb to remaining liquid and added grape juice concentrate and yeast. It is now in the kitchen so hope it does not blow up in the night!!!!!!!!
Thanks for your help

[ohbeary]

Betty, A bit late for your last brew, hopefully it is working OK, in future try cutting up cleaned rhubarb and freezing it, when you want to use it cut a corner off the bag and stand it cut down in a large funnel to drip as it defrosts into a DJ, you will need 2kg rhubarb per gallon + 1lt white or red grape juice + 7-800g sugar, pectolase, nutrient, yeast....

[Betty 1966]

Hi ohbeary,
Thanks for your replay. Just come back from a long weekend away in Whitby so have not looked at the wine yet, but thankfully it has not blown up !!!!!!!!!!!!!!!
Think I might start again with a new batch
Regards

[ohbeary]

Betty, always persevere with a batch until it comes good, another go with different method will demonstrate which is best for you.

[Hazel at the Hill]

Can I hijack the thread a mo? With my rhubarb wine I always add a small can/bottle of grape juice concentrate, per CJJ recipe - could I chuck in a litre of grape juice instead (amending water added, of course)?

Without liking to be thought of as Mrs Meanie, the grape juice concentrate from Wilko is now �3 a pop; Aldi grape juice is under a quid a litre.

[ohbeary]

Hazel, you can use grape juice but it will be from table grapes, grape concentrate is made with wine making grapes, you could stew 500g raisins in a pint of water then add the cooled water and raisins to the mix.

[Hazel at the Hill]

Hazel, you can use grape juice but it will be from table grapes, grape concentrate is made with wine making grapes, you could stew 500g raisins in a pint of water then add the cooled water and raisins to the mix.

Thanks, Ohbeary I've learnt something new here.

The raisins are a better idea then - and as a nice example of the world all being joined-up for once, raisins are about a quid in Aldi, just like my original plan of grape juice. Marvelous!

[VegiDales]

Just to say I used the CJJ recipe to make 12 bottles with my early rhubarb this year - my first home wine ever - and its wonderful! Clear, crisp and a lovely subtle taste.