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Old 09-24-2010, 02:22 AM   #31
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I think I'll bottle it this weekend.

Thanks for you help yooper_brew. I spent 4 years in Houghton (2004-2008) and met my wife in Marquette. We both wouldn't be surprised if one day we end up living back in the UP.

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Old 09-24-2010, 02:24 AM   #32
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I think I'll bottle it this weekend.

Thanks for you help yooper_brew. I spent 4 years in Houghton (2004-2008) and met my wife in Marquette. We both wouldn't be surprised if one day we end up living back in the UP.
We love it here! Both of my kids were born here, and my grandson also. We are always outside, and love the lakes and rivers. We spend a ton of time on our boat or in kayaks, and hiking. In the winter, I play hockey. This year we'll be spending about 6 weeks away, just because it's COLD here!
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Old 09-24-2010, 02:30 AM   #33
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I assume I should drop some potassium sorbet and campden in this when I bottle it right?

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Old 09-24-2010, 02:32 AM   #34
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I assume I should drop some potassium sorbet and campden in this when I bottle it right?
That's a pretty good idea. I'd probably do that, since at 1.012, it may or may not be done.
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Old 04-22-2011, 04:33 PM   #35
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Yooper,

made this batch up the other night along with some welch's problem is i used all of my pectic enzyme in the welch's batch. is my rhubarb wine going to be okay without the P.E. or is this stuff headed for a long run down the drain?

Thanks
Ben

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Old 04-22-2011, 04:41 PM   #36
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Pectin can cause a haze in a wine. Certainly not something that should make you dump the batch if it shows up. IF.

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Old 04-30-2011, 09:25 PM   #37
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Same neighbor came over today while brewing and said his Rhubarb is about ready. Probably about 3 weeks and we'll have ~15 lbs. So it looks like 5G. I'm a little worried about what his opinion is on what should be done. He said something like lbs and lbs of sugar. and that it definitely needed cooked

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Old 05-14-2011, 02:35 PM   #38
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question on this recipe- this is my fist go at anything with 'wine' in the title so i just want to make sure. i have made lots of ciders, beers, and bottled liquids that were supposed to be beers. i converted the 1 gal recipe to 5L to fit my small carboys (= 1.3x) and converted it to metric so i could make sense of it, and it has me using 2 kg sugar in 5L, which is 30% sucrose, or around 1.130, is this a bit high? even if it only gets down to 1.012 that's over 15% alcohol. i was sober when i did the math, but did i maybe forget to carry a 1 somewhere? actually it's too late since i already started the batch. it sounds delicious and i am already looking forward to next years rhubarb season when i open the first bottle. thanks in advance for any suggestions, reassurances or belittling comments.

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Old 05-15-2011, 09:50 PM   #39
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Dinner, here's what I come up with for conversion

3 lbs. rhubarb (stalk only) (1.35 kg)
1/4 pt. white grape concentrate or 1/2 lb. of light raisins (chopped) (.12 L or .226 kg)
7 pts. water (3.3 L)
2 1/4 lbs. sugar (1 kg)
1/4 tsp. tannin
1 tsp. yeast nutrient
1 campden tablet (crushed)
1 tsp. pectic enzyme
1 pkg. wine yeast (champagne) I used Montrachet


X 1.3 (if you really want to up it... I'd just make 4 L of the stuff and use your current carboy)


1.76 kg rhubarb
160 ml white grape concentrate or 294 grams light raisins
4.29 L water
1.3 kg sugar
1/3 tsp tannin
1.5 tsp yeast nutrient
1.5 campden tablets
1 tsp pectic enzyme
1 pkg yeast

Should be a close conversion to a 5 L batch.



I'm going to start this recipe sometime soon. I just pulled 3.5 lb of rhubarb out of the garden, washed it and stuck it in the freezer.

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Old 05-15-2011, 10:01 PM   #40
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question on this recipe- this is my fist go at anything with 'wine' in the title so i just want to make sure. i have made lots of ciders, beers, and bottled liquids that were supposed to be beers. i converted the 1 gal recipe to 5L to fit my small carboys (= 1.3x) and converted it to metric so i could make sense of it, and it has me using 2 kg sugar in 5L, which is 30% sucrose, or around 1.130, is this a bit high? even if it only gets down to 1.012 that's over 15% alcohol. i was sober when i did the math, but did i maybe forget to carry a 1 somewhere? actually it's too late since i already started the batch. it sounds delicious and i am already looking forward to next years rhubarb season when i open the first bottle. thanks in advance for any suggestions, reassurances or belittling comments.
As Conpewter did the math, I will trust him! I use about one KG of sugar in 1 gallon. I ended up with an OG of 1.090ish.

Ideally, you'd only use enough sugar to get you to your desired OG, but I didn't see your post until just now.

The thing that will help is this- rhubarb seems to drop a lot of lees and requires several rackings. Each time you rack, you can top up (well, MUST top up) with water or a light white wine. If you use water, you will reduce the ABV and the "hotness" of the wine.

Your math is a bit off, I think. 1 US gallon is a tad less than 4L, about 3.79 liters. You could have made a 4L batch with my recipe. Multiplying by 1.3 "upped" it a bit, I think.
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