Rhubarb Wine for 6 Gallons
1 1/2 oz whole cloves
6 crushed campden tabs
Water to 6 gallons **Wait 24 hrs before continuing**
1T. Pectic Enzyme
1 12/t Tannin
2T Yeast Nutrient
3T Acid Blend
Yeast, Lalvin EC-118
Starting SG was 1.078
After a few days we added 4 C simple syrup
each day for 3 days.
Day 8, at an SG of 1.024 we removed the straining bag.
Day 9, at an SG of 1.020 we racked it.
By the time we bottled this we'd added an additional 2 T Potasium Sorbate, 2 tsp Ascorbic Acid & 18 T simple syrup.
This wine had a lot of sediment and we should have racked it more than we did. It was one of our very first fruit wines and experience is a great teacher!
I think we stumbled through it and got very lucky with the outcome. But, it remains one of my favorite wines with a unique flavor.
Chopping rhubarb dulls knives quickly. I don't know why.
If you're going to cut a lot of the wonderful stalk, be sure to have several sharp knives available.