strawberry-rhubarb

[alley rat]

Started a six gallon batch using the steam extraction method. About 12
lbs. of each strawberrys and rhubarb. Lots of sugar. Must smelled
great, but as it turned out, it was my first stuck fermentation after
about 9 or 10 batches. I used a product called quick- starter the
wrong way, I just threw a couple teaspoons in along with the nutrient,
figuring it looked similar enough it would be introduced the same way
as nutrient. Turns out they want you to liquify it, etc.. Don't know if
this is why it stuck, but I re-pitched lalvin ec1118 and it seems to be
doing just groovy, and still smells excellent. First time around I
pitched red star pasteur champagne. Anxious to see how this progresses.
Truth be told, I ended up getting about just over two gallons of pure,
intense, clear juice which at first, I didn't think would be
enough. But to look at it and smell it in the primary, it appears to be
perfect.

 

[NorthernWinos]

Sounds really good to me....we have made strawberry-rhubarb...up to now it has beenmy husbandsfavorite rhubarb blend....My husband isn't fond of rhubarb wine...but I enjoy the blend with strawberries and the batch with raspberries as well ...he thought the strawberry/rhubarb batch was the best so far. I added 2 bottles of WinExpert Red Grape Concentrate to each batch...so it was a nice red wine.


Next up..rhubarb-pinapple.Edited by: Northern Winos

 

[swillologist]

I pitched red star pasteur champagne in rhubarb here too. It didn't take either. Is this a pattern? The second timeI pitched 71B1122 . It was ten days before it started.

 

[alley rat]

Whaddya mean ten days before it started? I hope you meant ten
hours, I would think the must would spoil sitting inactive at room temp
for ten days. C an I get some witnesses here or what? Am I
missing something?

 

[swillologist]

Yep ten days before it started to ferment.Idon't know if it is any good or not. It doesn't smell bad.Everything was in it soI have nothing to lose except my time. I was just about to throw it out when it started. Edited by: swillologist