Rhubarb Wine - Page 12

**lschiavo** · 12-19-2011, 02:35 AM

Quote:

Originally Posted by IrregularPulse

Just bottled mine tonight. It's definitely not sickening sweet like the guy's I had last year. It's still kind of sweet for my tastes, but I'm not really a sweet wine fan. I think if I do it again next year, I'll add something for some tartness. All in all, I was pleasantly surprised when tasting. Much better than I thought it'd turn out. This stuff looked like water while bottling. The tiniest tinge of gold wen poured.

Mine had plenty of tartness. I wish it had been a bit sweeter. Maybe we should have got together and blended them. My OG was much lower 1081 I believe. That must be the difference.

**IrregularPulse** · 12-19-2011, 05:04 PM

Quote:

Originally Posted by lschiavo

Mine had plenty of tartness. I wish it had been a bit sweeter. Maybe we should have got together and blended them. My OG was much lower 1081 I believe. That must be the difference.

Could be. Not as much sugar. Mine was 1110.

rseckler · 01-09-2012, 12:47 AM

Rhubarb is one of my favorite wine.5 Gals. is my next adventure.i am taking my Blueberry ,cranberry,blackberry out of the Primary tomorrow.

Malarky · 02-08-2012, 02:40 AM

So my rhubarb is a little more than 5 months old, it's completely dry and it's been racked at least 3 or 4 times. it's not really throwing lees anymore and I'd say it's kinda clear light pink with a haze though, so I can't really see through it. I haven't used any type of finings, I DID use pectic enzyme pre-fermentation. I have not stabilized with kmeta/sorbate yet.

Any thoughts about how to be rid of the haze.
1-put in wisconsin garage to cold stabilize for a couple weeks?
2-assorted finings?
3-more time/racking?
4- or just stabilize it rack it and bulk age it for another 6 months or so before I bottle it?

Thanks for the help in advance

**lschiavo** · 02-08-2012, 03:07 AM

Quote:

Originally Posted by Malarky

So my rhubarb is a little more than 5 months old, it's completely dry and it's been racked at least 3 or 4 times. it's not really throwing lees anymore and I'd say it's kinda clear light pink with a haze though, so I can't really see through it. I haven't used any type of finings, I DID use pectic enzyme pre-fermentation. I have not stabilized with kmeta/sorbate yet.

Any thoughts about how to be rid of the haze.
1-put in wisconsin garage to cold stabilize for a couple weeks?
2-assorted finings?
3-more time/racking?
4- or just stabilize it rack it and bulk age it for another 6 months or so before I bottle it?

Thanks for the help in advance

I don't have much experience with wine but I used some Super Kleer on mine and cold garage temps. The finings didn't work immediately but it wasn't making much progress on it's own. I'm sure time will eventually work as well.

**Yooper** · 02-08-2012, 02:07 PM

I think the cold would be the first thing to try- but don't let it freeze! After about three weeks of cold, it should be very clear. If not, you could try finings. SuperKleer tends to work well, and so does isinglass. I've used sparkelloid with good results in the past as well.

Atek · 02-08-2012, 03:22 PM

What are the variances in colors and flavor profiles on this wine? Mine is also about 5mo old, is crystal clear but looks and smells more like a chardonnay. My Rhubarb was more green than red I assume thats why it came out mostly yellow. I haven't tasted it in 4mo so I'm not sure what mine tastes like. 4mo ago it was terrible, then again I'm not a chard fan...

gratus fermentatio · 05-15-2012, 10:38 AM

Yoop, what is (are) your preferred yeast(s) for this recipe? Do you crush the fruit or squeeze the bag at all? I've never worked with rhubarb, but I just processed 15lbs of it yesterday & it's freezing as I type.
Regards, GF.

**Yooper** · 05-15-2012, 12:32 PM

Quote:

Originally Posted by gratus fermentatio

Yoop, what is (are) your preferred yeast(s) for this recipe? Do you crush the fruit or squeeze the bag at all? I've never worked with rhubarb, but I just processed 15lbs of it yesterday & it's freezing as I type.
Regards, GF.

The rhubarb really falls apart after thawing (so put it in the mesh bag while it's still frozen or at least semi-frozen!) and it turns into just pulpy good really quickly!

I've used many different yeast strains, and I generally use EC-1118 for this. I've used Cotes Des Blancs with good results, when I've had it.