Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Rhubarb wine




Reply
 
LinkBack Thread Tools Display Modes
Old 03-03-2008, 03:29 AM   #1
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Posts: 3
Default Rhubarb wine

Hi, i'm looking for a rhubarb wine recipe - have never made wine before, only beer & cider (and the cider only at the brewing place in town), I have no idea where to start, I do have some dextrose and yeast and tons of eggs (and rhubarb), not sure if you'd need egg whites for rhubarb wine anyway??? I'm new at this, hope i've posted in the right spot. urmmmm.... help....cheers


feralciderbird is offline
 
Reply With Quote Quick reply to this message
Old 03-03-2008, 03:39 AM   #2
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Location: Spring Valley, Ohio
Posts: 1,380
Liked 5 Times on 5 Posts

Default

Maybe this is showing my noobie status, but egg whites?

Search the forums, specifically the recipe database. You may find what you're looking for, or enough information to wing your own or alter an existing recipe. Also search Jack Keller's site, he has tons of stuff available.


__________________
Meads: Hababero and Sarrano Capiscumel, Show Mead possibly getting split and flavored, and 12 gallons of Bochet Deliciousness
Ciders:3 Ciders with differing additives TBD, Strawberry/Apple Cider
Wine: Black Cherry Vanilla Port
Tusch is offline
 
Reply With Quote Quick reply to this message
Old 03-03-2008, 04:11 AM   #3
I love making Beer
Feedback Score: 0 reviews
 
Nurmey's Avatar
Recipes 
 
Join Date: Jul 2007
Location: Omaha, NE
Posts: 4,004
Liked 23 Times on 21 Posts
Likes Given: 6

Default

Yooper has her recipe posted in the recipe database under the wine section. I would use her tried and true recipe over anything else you might find. I don't know anyone who uses egg whites anymore.

Welcome to HBT!
__________________
Batch 1 Brewing
The American Revolution would never have happened with gun control.
Nurmey is offline
 
Reply With Quote Quick reply to this message
Old 03-03-2008, 07:28 AM   #4
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Posts: 3
Default

Cool, thanks I found the recipe from Yooper, along with other natty looking ones too. I'll try that (as soon as I can find some montrachet yeast). I've worked at a few wineries in my area (I'm at a little town called margaret river in Western Australia) and they generally use frozen egg whites or isinglass to fine the white wines, but I'm not really sure why exactly? (i worked in admin obviously! )
feralciderbird is offline
 
Reply With Quote Quick reply to this message
Old 03-03-2008, 08:46 AM   #5
Feedback Score: 0 reviews
 
EbenezerScrews's Avatar
Recipes 
 
Join Date: Nov 2007
Location: , New Jersey
Posts: 23
Default

where was your head now?
haha

eb
EbenezerScrews is offline
 
Reply With Quote Quick reply to this message
Old 03-03-2008, 12:52 PM   #6
Frau Administrator
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 51,748
Liked 1974 Times on 1514 Posts
Likes Given: 89

Default

Well, that's true, egg whites have been used as finings, as well as SuperKleer, isinglass, etc.

Most wines don't need finings if you give them enough time. I recommend the rhubarb wine recipe (I got most of it from Jack Keller's website, with just a few changes), since that wine was one of my all-time favorites. It's crisp and fruity when left dry, and a great table wine. You could sweeten it if you like a sweeter wine, of course. That wine really clears nicely, especially if you use the pectic enzyme.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 03-06-2008, 05:33 AM   #7
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Posts: 3
Default Champagne yeast

thanks yooper, I can't seem to get any montrachet yeast here, but I've got my hands on some champagne yeast, which I'll give a go. - Will let you know how it turns out.
feralciderbird is offline
 
Reply With Quote Quick reply to this message
Old 03-06-2008, 05:44 AM   #8
Senior Member
Feedback Score: 0 reviews
 
BigKahuna's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Eastern Colorado
Posts: 5,925
Liked 40 Times on 35 Posts
Likes Given: 5

Default

For a rhubarb, I would try a Cote De Blanc. That strain is said to preserve the "Floral notes"...sounds about right...Champagne is all basically the same. The Blanc may not get as dry though.

Yooper...does this sound about right to you?
__________________
Seriously. I'm here for BEER
It's Not The Size Of Your Rig That Counts....It's How Often You Use It.

Quote:
Originally Posted by TxBrew View Post
This forum is like America's money spread. 90% of the posts were created by 1% of the community.
BigKahuna is offline
 
Reply With Quote Quick reply to this message
Old 03-06-2008, 11:34 AM   #9
Frau Administrator
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 51,748
Liked 1974 Times on 1514 Posts
Likes Given: 89

Default

Yes, that would be a good choice, but champagne would be ok too.

I'd also think that Lalvin 71B-1122 would be an excellent choice. I don't think any of them would be a bad choice!


__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Reply

Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
Rhubarb Wine Yooper Wine 157 Yesterday 02:25 AM
Strawberry Rhubarb Wine gchunter Wine Making Forum 4 01-09-2012 07:21 PM
Rhubarb Wine - Bottle Aging rcbrew Wine Making Forum 5 10-29-2007 07:30 PM
Anyone ever had rhubarb wine? david_42 Wine Making Forum 6 07-19-2006 02:02 PM
Anyone have a rhubarb wine recipe? Vgonman Wine Making Forum 2 09-05-2005 02:13 AM



FOLLOW US ON