Rhubarb Wine

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gregmcalister

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  • Location: Renfrew
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Rhubarb Wine
« on: September 23, 2008, 10:11 »
I've very recently decided to start home brewing and winemaking with all the produce from my allotment that usually goes to waste. So at the weekend I made a start on some rhubarb wine. As this is my first attempt I was looking for some advice...

So far I've picked and chopped 8 1/2 lbs of rhubarb and let it sit with the same amount of sugar for 24 hrs to extract the juice. All equipment has been sterilised.  Then I've added 3 gallons of warm water, concentrated grape juice, pectolase, yeast and yeast nutrient and sealed everything up. This morning it's bubbling away so I know there's at least going to be something alcoholic at the end of it!

Really what I'm wondering is whether I should leave the wine to ferment with the rhubarb (to extract more flavour and colour) or should I strain it into another fermentation bin just now? I would be straining it anyway in a week or two prior to transferring the wine into demijohns.

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flatcap

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  • Location: north east
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Rhubarb Wine
« Reply #1 on: September 29, 2008, 07:34 »
we have been known to leave the sugar on the rhubarb a lot longer than book says ,never come to any harm .

we use a different recipe to you we dont use pectolose and reduce the sugar when using grape concentate

i cant see a problem with leaving rhubarb in .we normally freeze the rhubarb 1st to get more juice out :)



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