Stawberry rhubarb wine first attempt. 2nd wine ever.

Discussion in 'Recipes' started by Breakinbonesben, Aug 17, 2018.

Wine Making Forum

Help Support Winemaking Talk by donating:

  1. Aug 17, 2018 #1

    Breakinbonesben

    Breakinbonesben

    Breakinbonesben

    Member

    Joined:
    Jul 29, 2018
    Messages:
    42
    Likes Received:
    8
    Gender:
    Male
    Im combining 3 different recipes into one.

    1+ gallon recipe.

    Let me know if you see anything that doesnt make sense.

    Everything is steralized.

    Ingredients
    71b yeast
    2.5 pounds frozen then thawed strawberries
    1.75 pounds frozen then thawed rhubarb.
    1 pound sugar
    1 tsp yeast nutrient
    Acid blend - add if needed to reach a ph of 3.5-3.6
    1 tsp pectic enzyme powder
    1/4 tsp k meta divided by 6.
    1 1/4 gallons water
    1/8 tsp wine tannin
    1 cup white grape juice concentrate.

    Steps

    - place rhubarb in primary and pour sugar on top with 1/2 tsp pectic enzyme.
    - cover with towel and wait 24 hours.
    - strain out rhubarb and press till dry into primary and throw out rhubarb.
    - put strawberries in straining bag squeez into primary and place straining bag with strawberries into primary.
    - add all other ingredients except rest of pectic enzyme and yeast. Cover with towel.
    - wait 12 hours.
    - add rest of pectic enzyme and cover. With towel.
    - wait 12 hours.
    - take s.g.- add sugar or water to make s.g. of 1.095 (12.5 % alchohol)
    - test ph- add acid blend to get to ph of 3.5 to 3.6.
    - add yeast
    - everyday punch down cap and stir and recover with towel.
    -when s.g. is 1.015 rack into secondary and attach air lock.
    - when s.g. is the same for 3 days straight (hopefully .998 or lower) add 1/4 tsp k meta divided by 6 and 1/4 tsp potassium sorbate.
    -degass
    -sweeten or leave dry depending on taste.
    -use sparkleoid to clear.
    -rack into 1 gallon carboy.
    - any extra place into mason jars in the fridge for topping off.
    - rack at 3 months adding 1/4 tsp k meta divided by 6.
    - in 3 more months add 1/4 tsp k meta divided by 6 and bottle.
    - wait two months and drink.

    Hope this works.
    Let me know if im missing somthing or making a mistake.

    Thanks.
     
  2. Aug 17, 2018 #2

    AkTom

    AkTom

    AkTom

    Senior Member

    Joined:
    Feb 4, 2015
    Messages:
    358
    Likes Received:
    331
    Don’t throw away the rhubarb. Make a crisp out of it. It’s already sweetened.
     
  3. Aug 17, 2018 #3

    Breakinbonesben

    Breakinbonesben

    Breakinbonesben

    Member

    Joined:
    Jul 29, 2018
    Messages:
    42
    Likes Received:
    8
    Gender:
    Male
    Omg. Your right!
     
  4. Aug 19, 2018 #4

    Breakinbonesben

    Breakinbonesben

    Breakinbonesben

    Member

    Joined:
    Jul 29, 2018
    Messages:
    42
    Likes Received:
    8
    Gender:
    Male
    Ok. Here we go...
    I started this recipe.
    Changes so far.
    Added 1/2 tsp yeast energizer.
    Only added 1 gallon of water instead of 1 and a quarter.

    Im adding my 2nd 1/2 tsp pectic enzyme tomorrow and yeast 12 hours after that.

    Ill be using a ph meter for the first time to figure how much acid blend so thats exciting.
     
  5. Aug 20, 2018 #5

    Breakinbonesben

    Breakinbonesben

    Breakinbonesben

    Member

    Joined:
    Jul 29, 2018
    Messages:
    42
    Likes Received:
    8
    Gender:
    Male
    To get to s.g. off 1.095 i added 2 pounds sugar.
    To get to a ph of 3.6 i added 3 tsp acid blend.
     
  6. Aug 20, 2018 #6

    meadmaker1

    meadmaker1

    meadmaker1

    Member WMT Supporter

    Joined:
    Jan 22, 2017
    Messages:
    764
    Likes Received:
    392
    Gender:
    Male
    Location:
    Oregon
    Personally i would pull the pulp bag before the end one week, regardless of sg.
    The seeds will start breaking down.
    Careful with the acid. Rhubarb will have a pucker factor.
    And you will want to add some sugar. Not necessarily to make it sweet but to blend and bring flavors forward.
     
  7. Aug 21, 2018 #7

    Breakinbonesben

    Breakinbonesben

    Breakinbonesben

    Member

    Joined:
    Jul 29, 2018
    Messages:
    42
    Likes Received:
    8
    Gender:
    Male
    Ok ill pull the bag before the end of the week.
     
  8. Aug 22, 2018 #8

    crooked cork

    crooked cork

    crooked cork

    Member

    Joined:
    Mar 11, 2018
    Messages:
    42
    Likes Received:
    25
    Gender:
    Male
    i made a 5 gallon batch very similar to this i bottled it 2 days ago it is 6 months old and i dont think it will see its 1 year birthday it is so good. yes get fruit bag out in 7 days is what i did.
     
  9. Aug 22, 2018 #9

    Breakinbonesben

    Breakinbonesben

    Breakinbonesben

    Member

    Joined:
    Jul 29, 2018
    Messages:
    42
    Likes Received:
    8
    Gender:
    Male
    Good to hear
     

Share This Page