Icefever Posted June 4, 2020 Share Posted June 4, 2020 Well it's been a while since I last made this, started off with 8kg of frozen rhubarb, into a 25lt bucket and added 6 kg of sugar. No liquid at this point, let the rhubarb thaw slowly the sugar will draw out the juice, the bucket will now sit in the backroom for 24/36 hours. Then drain off the liquid add water up to 23 lts, check with a hydro, add a couple of other bits and ferment out...more to follow. Ice. 1 Quote Link to comment Share on other sites More sharing options...
Mick Posted June 4, 2020 Share Posted June 4, 2020 Fantastic, I love rhubarb wine Quote Link to comment Share on other sites More sharing options...
Icefever Posted June 5, 2020 Author Share Posted June 5, 2020 8 hours ago, Mick said: Fantastic, I love rhubarb wine It's one of our favourites along with banana wine, the rhubarb is a dry sugar method. Ice. Quote Link to comment Share on other sites More sharing options...
Justin Posted June 5, 2020 Share Posted June 5, 2020 6kg of sugar, going to take off like a rocket! Interested in the process mate Quote Link to comment Share on other sites More sharing options...
Icefever Posted June 5, 2020 Author Share Posted June 5, 2020 1 hour ago, Justin said: 6kg of sugar, going to take off like a rocket! Interested in the process mate I won't know until say tomorrow or Sun, this dry method does take a while....you just want the juice, and you don't want to take a potato 🥔 smasher to it, this can cause the must to go "jelly like" and you don't want that. Ice. Quote Link to comment Share on other sites More sharing options...
Justin Posted June 5, 2020 Share Posted June 5, 2020 (edited) When I make rhubarb cider boil it into syrup and then strain through muslin....but I think your method will have stronger rhubarb flavour? Edited June 5, 2020 by Justin 1 Quote Link to comment Share on other sites More sharing options...
Icefever Posted June 7, 2020 Author Share Posted June 7, 2020 (edited) I got it started this morning, hit a SG of 140 0 on the 12 lits of juice I extracted, then added enough filtered water to bring it down to 1.073 on 20 lits. Banged in the yeast & nutrients, it's now sat in the back room. Ice. Edited June 7, 2020 by Icefever 2 Quote Link to comment Share on other sites More sharing options...
Mick Posted June 8, 2020 Share Posted June 8, 2020 Good luck Quote Link to comment Share on other sites More sharing options...
Justin Posted June 8, 2020 Share Posted June 8, 2020 Fingers crossed it is a good one mate, happy to swap beer for wine if it turns out ok in the future Quote Link to comment Share on other sites More sharing options...
Icefever Posted June 9, 2020 Author Share Posted June 9, 2020 Got around to making a video of it....part 1... Ice. 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted June 9, 2020 Share Posted June 9, 2020 nice video 1 Quote Link to comment Share on other sites More sharing options...
Icefever Posted June 25, 2020 Author Share Posted June 25, 2020 Just checked the rhubarb and it's come down SG 1.010....that gives me 8.14% ABV at the moment...if it goes down to 1.000 that will be 9.45% ABV....it may do lower??? I'm up to the garden later after Amazon has been and getting another load of rhubarb. I had a sniffer from the test tube....well you have to don't ya?? it's bloody good as of now, what's 6 or 9 months going to be like? Ice. 2 Quote Link to comment Share on other sites More sharing options...
Gaza the Instructor Posted June 25, 2020 Share Posted June 25, 2020 Blissful is the word Ice, bet ya can't say it after 4 glasses. 1 Quote Link to comment Share on other sites More sharing options...
Icefever Posted June 25, 2020 Author Share Posted June 25, 2020 I'm thinking I may feed the bugger?? when I had the sniffer it was sweet....so there's more sugar to go before it becomes a dry wine??...if it goes too dry I'll have to back sweeten the bugger as we're not into dry wines. I also have a strong yeast that I may play with by adding it in a few weeks time as the sugar drops.....just for the hell of it...but I don't want to f*ck it up...it's too good..one of the best wines I do.. Ice. 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted June 25, 2020 Share Posted June 25, 2020 Let it be mate. Patience. Quote Link to comment Share on other sites More sharing options...
Gaza the Instructor Posted June 25, 2020 Share Posted June 25, 2020 (edited) Patience is a virtue, Ice? Let it be, name of an early Beatles record. But it is difficult, Ice you need to stop testing it or there will be none left. Edited June 25, 2020 by Gaza the Instructor Quote Link to comment Share on other sites More sharing options...
Icefever Posted June 28, 2020 Author Share Posted June 28, 2020 Just come back from the garden with about 10kg of Barb.for a 2nd 25 litres....hope there's room in the freezers. Ice. 1 Quote Link to comment Share on other sites More sharing options...
Mick Posted June 28, 2020 Share Posted June 28, 2020 Save a bottle for the tailgate ice Quote Link to comment Share on other sites More sharing options...
Icefever Posted June 28, 2020 Author Share Posted June 28, 2020 Will do Mick...there may be a couple left by then...🧐🤣 Ice. 1 Quote Link to comment Share on other sites More sharing options...
Gaza the Instructor Posted June 28, 2020 Share Posted June 28, 2020 What you sure just a couple. 2 Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.