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Old 06-15-2012, 11:49 AM   #141
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What size batch is this recipe for?
The recipe is for one gallon. But you can multiple it to make more.
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Old 06-15-2012, 01:56 PM   #142
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Alright cool thanks looks good

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Old 08-21-2012, 02:05 PM   #143
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We had dinner at a friend's house this weekend, and they served their version of this wine. They used very red rhubarb, and the wine was a blush color. It was really good, and I'm going to have to make this again!

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Old 08-21-2012, 10:16 PM   #144
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Blush, eh? We were a tad short on rhubarb so we used 3 lbs of strawberries to supplement. Also our rhubarb was pretty red. It was blush at the beginning, but it has faded to a gold now.

The good news is the yeast is clearing on schedule. We will rack for the 3rd time in a couple of weeks to hopefully clear out for bottling by Thanksgiving or Christmas. Hopefully drinking them next Memorial day. Do you think it would be better to keep it in bulk storage for 12 months vs 6 bulk/6 bottles? I'd like my 5 gal carboy back if it doesn't make a difference.

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Old 08-22-2012, 09:19 PM   #145
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I've recently brewed a rhubarb wine has now fully fermented and clear, I've read that some people leave it in the demi john for 6 months before bottling and some people bottle straight away, is there a right way or wrong way or is it down to personal preference? Personally I would like to bottle them now but I don't know what difference it makes in leaving the wine sit in a demi john or in bottles

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Old 08-22-2012, 09:23 PM   #146
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I've recently brewed a rhubarb wine has now fully fermented and clear, I've read that some people leave it in the demi john for 6 months before bottling and some people bottle straight away, is there a right way or wrong way or is it down to personal preference? Personally I would like to bottle them now but I don't know what difference it makes in leaving the wine sit in a demi john or in bottles
If it's completely clear, and no longer throwing ANY lees at all after at least 60 days, it's fine to bottle. If you bottle before that, any lees that would have formed in the demijohn or carboy will simply be in the bottle. It's not aesthetically pleasing and can cause some off-flavors from sitting on the lees too long (in the bottle).
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Old 09-02-2012, 01:29 PM   #147
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Yooper, we are on our 1st attempt with rhubarb wine and it has been fermenting 2 weeks now. As I say we are novice but we too the gravity reading today and

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Old 09-02-2012, 01:30 PM   #148
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We currently have a reading of 1.070 and the wine is very sweet. Do you have any suggestions?

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Old 09-02-2012, 01:50 PM   #149
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We currently have a reading of 1.070 and the wine is very sweet. Do you have any suggestions?
Hm, what did it start at? You definitely should be more like .990 after a couple of weeks. I'd take a sanitized spoon, stir the heck out of it, and add more yeast if it doesn't get going.
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Old 09-02-2012, 01:57 PM   #150
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We didn't take a 1st reading if we add more yeast and stir should we leave it in the plastic pail or put it in the carboy or add the yeast and funnel it into the carboy to add oxygen

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