Newest Threads

***Yooper*** · 09-02-2012, 02:07 PM

Quote:

Originally Posted by MNbrewmeister

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

Stir it well, and then add the yeast. Leave it in the pail until it gets to 1.020 or so.

SnupDave · 11-06-2012, 01:59 AM

I read most of the thread, but I admittedly didn't read it all. So forgive me if this question has already been answered.
If you're interested in making this taste more strongly of rhubarb (either because you don't have access to very much rhubarb, or just because you want to increase the rhubarb taste), is there anything you can do to increased the rhubarb taste from less fruit? Like mash it, or dice it, or.... I don't know. Something?
I haven't made this or any other wines yet, but I know that when rhubarb comes into season, I never see very much of it in my local grocery stores.

mookiex2 · 12-28-2012, 03:57 PM

I have a V-Vessel, hanging fermenter for beer and wine making. I prefer the wine. I and my family have always been Rhubarb fanatics. I refuse to eat the pies unless we make them since they are always ruined by the addition of Strawberry. You mentioned in your thread that you wanted to make 5 gallons. The Vessel is a 5 gallon container and everything from start to finish, (meaning bottling), is done in this Vessel. Can you post you 5 gallon recipe so I can jump all over it? I have too much Rhubarb in the freezer that even we have run out of things to do with it. Regards from Reno, NV