BrewUpAndSup said:How many gallons does this recipe make? Thanks in advance!
One.
BrewUpAndSup said:How many gallons does this recipe make? Thanks in advance!
Y
Added an initial campden tablet to the must
Racked to the carboy the first time without a campden tablet.
Racked onto a crushed campden tablet into a second carboy.
Now if I rack one more time without adding a campden tablet and wait 60 days without dropping any lees before bottling, would you recommend adding another before bottling? Thanks!
This recipe looks great, thanks Yoop! I have a 6 gallon batch going right now with ~ 15lbs Rhubarb and 3lbs strawberries. Four questions:
1) Will I still get pretty decent sugar conversion in the must by soaking the fruit for only 2 days? We are heading out this weekend.
2) Do I really need to stir the must daily after pitching yeast on Thursday? I can stir it once on Friday morning, but then we'll be out of town for 3 days. Poor planning I know. Just needed our freezer space back!
3) 6 tsp yeast nutrient for 6 gallons, really? Seems like a lot, as I only add 1/2 tsp to my 5G beer batches. I know there are yeast nutrients in the beer mash, vs none for the fruit. But want to make sure I don't add too much.
4) Any worries using Montrachet yeast? I have some in the fridge thats maybe a month old. I'll ferment in my basement, which sits at 70F right now.
ChshreCat said:Finally got it all processed and into the freezer. After trimming and chopping, I have 19 lbs ready to go.
ChshreCat said:I need to start planting rhubarb myself!
Lucky! My usual source is not looking so good so far. I need to start asking around.
Yooper said:Next time you're over my way, stop by and I'll give you all you can carry.
Thanks! I'll do that.
What size batch is this recipe for?
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
We currently have a reading of 1.070 and the wine is very sweet. Do you have any suggestions?
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
since posting i found a nearby place that sells everything i need so i'll stick in an order for them, the only thing killing me is the year long wait
But i've two batchs of mead that might kill the boredom while i'm waiting .
I bet Yooper responds soon to your questions. I'll give a swag too. BTW, our first batch from last June is getting pretty tasty. Bringing a 1.5L bottle up to the lake for Memorial. If I'm out picking rhubarb for our 2013 batch, its time to start consuming!
1) Lees are the yeast and fruit particulate that drops out at the bottom of your fermenter.
2) Tannin gives some extra flavors that might be lacking and helps protect it during aging. I would stick with it, but have no experience in this recipe without.
3) Camden is just used in the beginning prior to yeast pitch to control any wild yeasts in the fruit from reproducing. It dissapates over time so that the yeast you pitch are the primary fermenters. Camden added after fermentation is over is there to prevent oxidation and limit yeast reproduction to shut it down.
4 )I don't know much about the Youngs Super Yeast Compound, but from what I gather its usually used in really high alcohol ciders/wines/distilling. If it were me, I'd try and get some of the more commonly used wine yeasts like Montrachet.
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