Allotment Gardening Advice Help Chat

Eating and Drinking => Homebrew => Topic started by: grinling on May 16, 2013, 17:49

Title: Rhubarb wine
Post by: grinling on May 16, 2013, 17:49

Just started demijohn of homemade rhubarb & because it sits on a heat mat also done cherry,pomegranite and ribena. Looks very pretty and a few bubbles already.

Title: Re: Rhubarb wine
Post by: Kleftiwallah on May 16, 2013, 19:30

Try and slow down the fermentation as with this wine a longer slower fermentation will allow the flavour to improve.  Best wishes.
 ::)
Cheers,   Tony.

Title: Re: Rhubarb wine
Post by: marispiper on June 05, 2013, 20:17

Is there a rhubarb wine recipe on here?

Title: Re: Rhubarb wine
Post by: angelavdavis on June 05, 2013, 20:52

I used to brew my own and it was my best wine!  I remember it used to take a long time to clear. 

I used an ancient book that I gifted to someone along with my 49 demijohns and other paraphenalia!  However, this recipe is the same:  http://www.guardian.co.uk/lifeandstyle/wordofmouth/2011/may/25/how-to-make-rhubarb-wine

Title: Re: Rhubarb wine
Post by: marispiper on June 05, 2013, 21:29

Thanks! Ooo, its a John Wright recipe! I love him on River Cottage.

Title: Re: Rhubarb wine
Post by: grinling on June 06, 2013, 21:25

they recomend first picking of rhubarb as older stalks can ruin it.

Title: Re: Rhubarb wine
Post by: Ali M on June 12, 2013, 01:45

Going to give this a go too! Already got some rhubarb vodka soaking, and it should keep me busy until the blackberries are ready!

Title: Re: Rhubarb wine
Post by: Ali M on June 17, 2013, 20:14

Kleftiwallah - how do you slow down the process? I've just counted 24 air bubbles in 10 seconds!  ??? The demijohn is sat in the corner of the kitchen... Not too hot there, but there's some serious fizzing going on there! Thanks.

Title: Re: Rhubarb wine
Post by: Daamoot on July 09, 2013, 10:32

Hi,

I collected a heap of rhubarb over the weekend and its sitting in a box of sugar just now and will be transferred to a demijohn this week.  I'm following the guardian recipe but I am wondering how much pectolase I should add as I've never used this before?  And are there any other ingredients anyone would recommend?

Thanks,
Damian

Title: Re: Rhubarb wine
Post by: Kleftiwallah on July 09, 2013, 11:38

Sorry about the delay in replying ali M,  move it demijhon to somewhere cooler or sit it in a cool/cold water bath for a day or two.

Cheers,   Tony.

Title: Re: Rhubarb wine
Post by: elizabethspatch on July 09, 2013, 14:24

hello, :)  just found this site looking for variations on rhubarb wine, Ive just made 5 ltrs and although a little bland at the moment I think it will be good in time, last year I mixed it with other fruit wines I'd made which were too sweet and the results were really good, I use the basic recipe with just rhubarb and sugar, but I 'peel' the rhubarb,I know they tell you not to but I always do when cooking it and the one time I didnt it didn't taste as good, the most important thing to add is Bentonite, this clears the wine like magic, I didn't use it the first time and it took weeks to clear after adding 3 lots of finings. busy wine making times ahead with so much fruit ripening. :)