Allotment Gardening Advice Help Chat
Eating and Drinking => Homebrew => Topic started by: fallen angel on July 28, 2008, 18:29
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Hi has anyone got a good rhubarb wine recipe i could have please?
Also could i please have some advice on how is best to extract the juice from the rhubarb. Do i freeze it first? In bits or whole? Do i cover it in sugar or not?
A very confused Nicky
Many thanks in advance xxx
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2 wine posts in one night eh???
Just repeating Rugbymad's recipe, which I think is a little different to the recipe I used, but I can't think at the moment what it is, I'll check tomorrow, but I'm a bit tired tonight. I must get my rice wne on the go!!!!!
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Here is what I am currently doing, it is fermenting away right now so cannot vouch yet for the result!
4lbs Rhubarb
2lbs Sugar
Campden tablets
General purpose yeast
Water
Nutrient
I chopped the rhubarb, placed it in a large sealable container, poured the sugar over it and placed it in the fridge for a couple of days. This extracted the juice and left me with a heavy syrup. I then strained the syrup into a one gallon demijohn and mixed the rhubarb peices with water and strained again untill the dejohn was up to the shoulder. I then placed a crsuhed campden tablet in the must and left for 24 hours under airlock. After this I then added the yeast and a quarter tsp of nutrient and placed under airlock again.
This is where I am at right now, and I plan to check tonight to see if it has finished yet.
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I have recently done the same except
not added the camdem tablets yet and Im making a second syrup from the rhubarb for a second lot of wine.
One problem I have is getting it to start fermenting
:evil: