- Nov 18, 2018
- Reaction score
- Sherwood Park, Alberta, Canada
I looked at that recipe, and it looks pretty good. One thing that makes me trust it more than some is that is doesn't call for acid blend, which a lot of them do, but I'm thinking is not likely needed for rhubarb. Here’s a few of my thoughts tho, take ‘em or leave ‘em.Here is a copy of that recipe for Rhubarb wine I found.
- 15 lbs of rhubarb seems a little light. The few rhubarb recipes I’ve come across are more in the 18-24 lb range.
- The starting SG seems a little high. 1.110 will give you about 16% ABV. So adjust to your taste.
- 10 tsp Tannin seems like a lot.
- Corn sugar (dextrose) is a lot more expensive than normal table sugar (sucrose), and probably unnecessary. (Comments from others welcome.)
- Pectic enzyme is usually added with the fruit, right in the beginning, to help break it down and improve color and juice extraction. (Add the K-meta, wait 12 hours, add the pectic enzyme, wait 12 hours, then add everything else).
- If you have a selection of smaller containers that you can air lock, or put in the fridge, it helps to add 10-30% to the initial volume to have something to top up with later. (Fill primary to 26 - 30 L mark.)
- As mentioned before, instead of adding conditioner to back sweeten, use 1/2 tsp sorbate per gallon, and sweeten with sugar. Take an 80 ml (1/3 cup) sample. Every 1/4 tsp of sugar you add is equivalent to 1/4 cup per gallon. So if you like the sample with 3/4 tsp sugar, add 4.5 cups of sugar to the 6 gallons.
I think I might try that one! No pectic enzyme, no yeast nutrient, no yeast! And ready in 10 days. And no bottles, just ladle it out of the 5 gallon pot. Hahaha.5 gallon pot 3/4 full rhubarb. Fill full of warm water. Leave sit 5 days. Then strain it. Add 5 lbs of brown sugar and 5 lbs of white sugar. 3 oranges and 2 lemons cut in pieces and 1 piece ginger root. Leave it 5 days and it is ready to drink.