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  • Rhubarb wine - red?

    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
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    1574 gin and tonics please Monica, large ones.

  • #2
    oops - largely based on this recipe:

    https://www.theguardian.com/lifeands...e-rhubarb-wine
    sigpic
    1574 gin and tonics please Monica, large ones.

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    • #3
      Why do you want it to be red? I thought rhubarb wine was always light - at best rose!

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      • #4
        wanna wanna wanna!!

        no reason other than some online pictures made the red version look lovely - photoshopped then I guess ?
        sigpic
        1574 gin and tonics please Monica, large ones.

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        • #5
          You could drink from a red glass
          Northern England.

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          • #6
            Originally posted by Baldy View Post
            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.

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            • #7
              Originally posted by Hazel at the Hill View Post
              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..
              sigpic
              1574 gin and tonics please Monica, large ones.

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              • #8
                you could put a slice of beetroot in the fv but dont use too much as its ment to taste bad in wine ,cheers
                The Dude abides.

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                • #9
                  Originally posted by Baldy View Post
                  cheating

                  but thanks for the heads up..
                  Cheatin' is using Red Food Colouring....................
                  sigpic“Gorillas are very intelligent, but they don't have to be as delicate as chimps -- they can just smash open the termite nest,”
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                  • #10
                    Originally posted by Baldy View Post
                    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.

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                    • #11
                      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
                      http://goneplotterin.blogspot.co.uk/

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                      • #12
                        How about using some red grape concentrate?
                        Eat well, live well, drink moderately and be happy (hic!)

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