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Old 05-15-2011, 10:01 PM   #41
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whoops- i made a mistake in my posting but fortunately not in my concocting, in that i wrote 2kg sugar rather than 1.5. i blame a particularly tasty batch of cider from last november, which has been making me do funny things lately. i actually used 2 kg rhubarb and 1.5 kg sugar which (neglecting any other source of dissolved solids) *should* give around 1.130... but i guess that is a reasonable og?? as a cider person this seems lethal. to yeast if not humans. anyways this stuff smells really amazing after 2 days, rhubarb still in the bag, will pitch tomorrow

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Old 05-15-2011, 10:03 PM   #42
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whoops- i made a mistake in my posting but fortunately not in my concocting, in that i wrote 2kg sugar rather than 1.5. i blame a particularly tasty batch of cider from last november, which has been making me do funny things lately. i actually used 2 kg rhubarb and 1.5 kg sugar which (neglecting any other source of dissolved solids) *should* give around 1.130... but i guess that is a reasonable og?? as a cider person this seems lethal. to yeast if not humans. anyways this stuff smells really amazing after 2 days, rhubarb still in the bag, will pitch tomorrow
Ideally, it's be 1.100 or less. But a measly .020 extra hasn't killed anybody yet............
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Old 05-15-2011, 10:09 PM   #43
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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.
got it! i think we were typing replies at the same time. i'll check the actual og tomorrow when i kick things off and am happy to know that a bit higher is fine. i will top off with water at rackings. for some reason the pack of generic champagne yeast from my local says 12% max. i can't wait to disprove that. thanks for replies and recipe
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Old 05-15-2011, 10:13 PM   #44
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got it! i think we were typing replies at the same time. i'll check the actual og tomorrow when i kick things off and am happy to know that a bit higher is fine. i will top off with water at rackings. for some reason the pack of generic champagne yeast from my local says 12% max. i can't wait to disprove that. thanks for replies and recipe
Most champagne yeast strains easily go to 18% and up. Let's not try to push that, though! "Hot" flavors can take years to age out!
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Old 05-16-2011, 04:42 AM   #45
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Hey Yooper question for you.... I couldn't find white grape juice, so used "100% grape juice" from welchs. Turns out to be the purple kind. Guess I'm going to end up with a rose colored wine? Not sure if there would be any tannin issues with purple grape juice.

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Old 05-16-2011, 10:35 AM   #46
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Hey Yooper question for you.... I couldn't find white grape juice, so used "100% grape juice" from welchs. Turns out to be the purple kind. Guess I'm going to end up with a rose colored wine? Not sure if there would be any tannin issues with purple grape juice.
I don't think so- the welchs purple juice is concord juice. It may end up even more tart but you can fix that by sweetening later if you have to.
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Old 05-16-2011, 01:48 PM   #47
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Thanks yooper! I actually got a bit confused with my threads, I am making your cranberry wine right now (will pitch yeast tonight). Planning on the rhubarb

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Old 05-19-2011, 11:39 AM   #48
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yoop did u make the 5 gal batch yet?

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Old 05-19-2011, 01:00 PM   #49
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yoop did u make the 5 gal batch yet?
This year? Not yet- our rhubarb is just coming up here.
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Old 05-19-2011, 03:09 PM   #50
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to up your recipe to 5g is fairly easy on most of it i have a few questions. does it become
1 1/4 tsp tannin
5 tsp yeast nutrient
5 campden tabs
5 tsp pectic ?
and still 1 montrachet? or up that as well
i have exactly 1 wine kit under my belt so i am not sure about all of these extras.
I got lucky i have acess to 4 rhubarb patches and they all doing good right now

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