2014 Rhubarb Wine

Rhubarb Wine 03

Jun 06 – chop and sugar 25# of rhubarb with 15# of sugar.
Jun 10 – rinsed with hot water, added 6 cups of strong black tea, added 3 TBS yeast nutrient, ferment with Permier Cuvee’ yeast.
Jun 28 – transferred to glass carboy with handle.  Fairly clear.
Jul 20 – bottled.  44 12 oz bottles.
Jul 23 – drinking….Rhubarb Wine 04
Jun 10 – chop and sugar 26 1/4# of rhubarb with 15# of sugar.
Jun 17 –  rinsed with hot water, added 6 cups of strong black tea, added 3 TBS yeast nutrient, ferment with Cote des Blancs yeast.
Jul 12 – transferred to small glass carboy.  Some sulfur odor, a little cloudy.
Aug 17 – bottled, lot of sulfur odor.

Rhubarb Wine 05
Jul 10 – chop and sugar 26 1/4# of rhubarb with 15# of sugar.
Jun 17 –  rinsed with hot water, added 6 cups of strong black tea, added 3 TBS yeast nutrient, ferment with Lavlin K1-V1116 yeast.
Jul 12 – transferred to large glass carboy.  Fairly clear.
Jul 28 – bottled.  46 12 oz bottles.

Rhubarb Wine 06
Jul 16 – chop and sugar 25# of rhubarb with 15# of sugar.
Jul 23 – rinsed with hot water, added 5 cups of strong black tea (4 tea bags), added 3 TBS yeast nutrient, brought up to 5 gallons, added Permier Cuvee’ yeast.
Note – the first drain of syrup off of the fruit was 1.7 gallons.
Aug 17 – transfered to small glass carboy, a little cloudy, 0.990 gravity.
Sep 24 – bottled, 49 12 oz bottles.Rhubarb Wine 07
2014 07 16 – chop and sugar 25# of rhubarb with 20# of sugar.
2014 07 23 – rinsed with hot water, added 5 cups of strong black tea (4 tea bags), added 3 TBS yeast nutrient, brought up to 5 gallons, Lavlin K1-V1116 yeast.
Note – the first drain of syrup off of the fruit was 2.1 gallons.
2014 08 17 – transfered to large glass carboy, very cloudy, gravity 1.012.
2014 09 23 – added second packet of Lavlin K1-V1116 yeast.
2014 09 29 – Transferred to small glass carboy, gravity = 1.014

I took the recipe from this site;
Lovely Greens

I scaled up to 5 gallons and don’t use the campden tablets.

Beer is Frank’s, not Conner’s….

 

Frank expounding on the proper way to chop rhubarb;

 

 

 

 

Draining syrup from the first batch of the season

Draining syrup from the first batch, four days of fruit and sugar together;

 

Jun 17 –  rinsed with hot water, added 6 cups of strong black tea, added 3 TBS yeast nutrient, ferment with Lavlin K1-V1116 yeast.
Jul 12 – transferred to large glass carboy.  Fairly clear.

 

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