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Old 06-25-2011, 01:49 AM   #61
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Thanks. He just dropped off the rhubard. Going to toss it in the freezer and get to ordering. Never made a wine before other than Apfelwein, but his Son in Law usually makes it and I had some last year. Me and my neighbor both agreed it was way too sweet. Can't wait for this one.

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Old 06-26-2011, 06:38 PM   #62
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Ok so i made the rhubarb wine, despite protests from my brother and uncle. After about 8 months, it was awsome. Weird thing is it looks like tap water when you pour it. Its smooth and has a nice rhubarb taste, not to heavy not to lite. I used Yoopers recipe with some EC-1118 that stuff is indistructable i swear. I was wondering if i did anyhting wrong that it came out like tap water, like clear. It's the clearest wine i've made so far, is that good? I mean it tastes good and all but isnt it supposed to be like pinkish or seomthing? Thanks in advance to any answers to this.

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Old 07-15-2011, 10:38 AM   #63
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I just got a ton of rhubarb from my grandpa's garden, so I think I'm going to give this a go. Bear in mind I have never made wine of any sort-just a lot of beer, so I apologize if this is a stupid question. My question is this : why a towel over the fermentor and not an airlock? Just putting a towel over it sounds like a great way to end up with infections. I mean, even after washing there could be all sorts of microscopic stuff on the towel. I understand that must needs some oxygen, but a towel over an open fermentor does not sound kosher to me. Are there any more sanitary options?

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Old 07-15-2011, 01:47 PM   #64
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Quote:
Originally Posted by AdamWiz View Post
I just got a ton of rhubarb from my grandpa's garden, so I think I'm going to give this a go. Bear in mind I have never made wine of any sort-just a lot of beer, so I apologize if this is a stupid question. My question is this : why a towel over the fermentor and not an airlock? Just putting a towel over it sounds like a great way to end up with infections. I mean, even after washing there could be all sorts of microscopic stuff on the towel. I understand that must needs some oxygen, but a towel over an open fermentor does not sound kosher to me. Are there any more sanitary options?
the towel is only for the first couple of days to make sure that the must has enough oxygen to get cranking, after 2 or 3 days you can slap an airlock on.
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Old 07-27-2011, 03:42 PM   #65
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finally got my chemicals ordered. I'm assuming when you say pt in the recipe, it's Pints, not parts?

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Old 07-27-2011, 08:15 PM   #66
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Quote:
Originally Posted by IrregularPulse
finally got my chemicals ordered. I'm assuming when you say pt in the recipe, it's Pints, not parts?
I went with pints. I just pitched the yeast on 6 gallons this morning.
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Old 07-27-2011, 08:17 PM   #67
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That's what I was going with as well. I should have everything by early-mid next week and I can get this started finally.

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Old 08-10-2011, 01:03 AM   #68
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after much procrastination, my rhubarb is now sitting in the fermenter in a strainer bag thawing out. Got about 13.5 lbs. Going to add the sugar and water and campden tomorrow when I get home from work.

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Old 08-10-2011, 01:06 AM   #69
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after much procrastination, my rhubarb is now sitting in the fermenter in a strainer bag thawing out. Got about 13.5 lbs. Going to add the sugar and water and campden tomorrow when I get home from work.
My rhubarb is still in the freezer! This summer has been so busy for me, that I'm rarely brewing or working on my wine. I'm going to spend two days next week brewing and racking wines!
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Old 08-10-2011, 01:16 AM   #70
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You think over night is to let it thaw and then add the sugar water tomorrow aroun 6? Or should I run to the store now? I have no idea how long it takes to that 13 lbs of fruit or how long it with stay good once it thaws.

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