Icefever Posted July 4, 2018 Share Posted July 4, 2018 I noticed, catching up on the old posts a couple of mentions about fruit wine making, and in particular rhubarb. This is one of our top 3, in 2017 I made 75 litres, as we have a friend who has a massive rhubarb patch and wants it used. We went over two weeks back and picked enough to make about 30 litres this year. It's now chopped into 1" lengths and sat in the freezer ready for this weekend. I do a frozen recipe, freezing the barb helps to break down the cell structure, then into a bucket and throw in the sugar and leave for 24 hours. If anyone is interested...I'll post the recipe in full...I'll take a few piccies when I do it. 1 Quote Link to comment Share on other sites More sharing options...
Wade Posted July 5, 2018 Share Posted July 5, 2018 That would be good. My mother used to make a lot of rhubarb wine too and it was one (along with gooseberry) that we used to turn into a sparkling wine. Looking forward to seeing the photos Quote Link to comment Share on other sites More sharing options...
Icefever Posted July 5, 2018 Author Share Posted July 5, 2018 I'm going to do it this weekend, I post the recipe and a few photos. . Quote Link to comment Share on other sites More sharing options...
Wade Posted July 5, 2018 Share Posted July 5, 2018 To help add to the Wine Making section I have also posted up a recipe for quick orange wine Quote Link to comment Share on other sites More sharing options...
Wade Posted July 5, 2018 Share Posted July 5, 2018 We are already cropping our Rhubarb and so look forward to trying your recipe Quote Link to comment Share on other sites More sharing options...
Icefever Posted July 5, 2018 Author Share Posted July 5, 2018 Wait no longer....yer tis... OK here goes...There are two things that you have to know about to make good rhubarb wine: 1) Chop up your rhubarb stalks and freeze them in plastic bags for a few days before you make the wine. I really don't understand why this should make a difference, but it does. If you use fresh rhubarb the wine never comes out as good. 2) You have to have patience. Rhubarb wine can taste uninteresting at eight months and really good at ten months. You have to let it mellow. Ingredients: 3 pounds rhubarb 3 pounds white sugar 1 tsp. yeast nutrient 1-gallon hot water (doesn't have to be boiling) 2 Campden tablets (crushed) wine yeast Procedure: Use frozen cut up rhubarb. Put it in the primary fermentor (a "kitchen-size" clean plastic garbage can work really well) along with the sugar. Cover and let stand for 24 hours. Add the hot water, mix everything together and then strain out the rhubarb. Put the liquid back in the primary fermentor and when it is luke-warm add the rest of the ingredients. Cover and leave it to ferment for three or four days. Then syphon the liquid into gallon jugs with fermentation locks. There will be a fair amount of sediment, so when the wine settles a bit (about a month) you will want to rack it. Be sure to top up the bottles. We bottle ours at about 6 months. This last year I made one batch of straight rhubarb and the other batch was mostly rhubarb with about a pound of green grapes crushed and thrown in as well. Both were entirely drinkable, but the one with the grapes added was definitely better. Another one we like is banana....I'll post that one as well. Ice 1 Quote Link to comment Share on other sites More sharing options...
Mooo Posted July 6, 2018 Share Posted July 6, 2018 Nice one fella. Good thing frezzing it. 1 Quote Link to comment Share on other sites More sharing options...
Sluggy Posted August 3, 2018 Share Posted August 3, 2018 I use a big steamer to extract juice rather than a pulp ferment, I find it’s much cleaner. Just don’t forget the pectolase Quote Link to comment Share on other sites More sharing options...
Icefever Posted August 4, 2018 Author Share Posted August 4, 2018 16 hours ago, Sluggy said: Just don’t forget the pectolase I don't use pectolase, so far I've never had any problems...fingers crossed. Quote Link to comment Share on other sites More sharing options...
Sluggy Posted August 4, 2018 Share Posted August 4, 2018 For cold fermenting on fruit you probably don’t need it but using a steamer adds heat which can cause problems if you don’t add it. Quote Link to comment Share on other sites More sharing options...
Icefever Posted March 3, 2019 Author Share Posted March 3, 2019 (edited) Looking back over some older thread and came across this...I now have the use of the garden that has the rhubarb patch. I can't wait to get started again making wines, by the time the rhubarb is ready ...watch this space. Well got around to pulling the rhubarb ready to start a batch..... Ice. Edited April 28, 2019 by Icefever 3 Quote Link to comment Share on other sites More sharing options...
Icefever Posted April 28, 2019 Author Share Posted April 28, 2019 I've started so I'll finish......(who said that Mastermind)???? any way up......photo one 2.5 kg chopped ready for the freezer. Photo two in the freezer and away we go. This is only for a gall for now....I'm planning on doing a 25 ltr bucket for the next lot....that should keep us happy for a few months... Ice. 2 Quote Link to comment Share on other sites More sharing options...
Wade Posted April 28, 2019 Share Posted April 28, 2019 1 Quote Link to comment Share on other sites More sharing options...
Mooo Posted April 29, 2019 Share Posted April 29, 2019 Nice one - what yeast are you planning? Quote Link to comment Share on other sites More sharing options...
Icefever Posted April 29, 2019 Author Share Posted April 29, 2019 5 hours ago, Mooo said: Nice one - what yeast are you planning? I've got 4 or 5 packets of Gervin wine yeasts in my box, will have to look them out.... Ice. Quote Link to comment Share on other sites More sharing options...
Mooo Posted April 29, 2019 Share Posted April 29, 2019 Lallemand K1v bring rhubarby flavour up nicely. and give it a good mash-in. Good to see you. 2 Quote Link to comment Share on other sites More sharing options...
Icefever Posted May 6, 2019 Author Share Posted May 6, 2019 A job for this afternoon (when we get home from the campsite) is to get this wine started. watch this space. Ice. 1 Quote Link to comment Share on other sites More sharing options...
Icefever Posted May 7, 2019 Author Share Posted May 7, 2019 (edited) OK....we got back later than I wanted too, so I didn't get it done. Just managed to throw it together, it's so simple, take the frozen rhubarb out the freezer, pop it in a sterilized bucket. Empty 2kg bag of sugar over the barb, snap on a lid and leave for 24/36 hour, the sugar acts like salt on meat, it draws out all the juice from the rhubarb as it thaws. Next episode in two days time....same bat time...same bat channel. Ice.. Edited May 7, 2019 by Icefever Quote Link to comment Share on other sites More sharing options...
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